Ingredients
4 chicken breasts
1 can (14 oz) coconut milk
3 cups chicken broth
1 tablespoon red curry paste
1 tablespoon fish sauce
1 tablespoon ginger, grated
2 cloves garlic, minced
1 red bell pepper, sliced
1 carrot, sliced
1 tablespoon lime juice
Fresh cilantro, for garnish
Instructions
-
Place the chicken breasts in the crockpot.
-
Add the coconut milk, chicken broth, red curry paste, fish sauce, ginger, garlic, bell pepper, and carrot to the crockpot.
-
Cover and cook on low for 6 hours or high for 3 hours.
-
Once the cooking time is up, remove the chicken breasts, shred them, and return them to the soup.
-
Stir in the lime juice and garnish with fresh cilantro before serving.
Notes
-
Variations: For added heat, increase the amount of red curry paste or add diced chili peppers. You can also add vegetables like mushrooms, zucchini, or spinach for more texture.
-
Substitutions: For extra flavor and juiciness, you can substitute chicken breasts with chicken thighs. To make the soup more filling, consider adding noodles like rice noodles or regular pasta during the last 10-15 minutes of cooking.
-
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
- Diet: Gluten Free
