Easy Thai Coconut Chicken Soup
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.
- Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the lime juice for a bright, fresh flavor. Serve the soup garnished with fresh cilantro.