Crockpot Thai Coconut Chicken Soup
Why Make This Recipe
Crockpot Thai Coconut Chicken Soup is a warm and comforting dish that’s easy to prepare. This recipe combines delicious ingredients that create a rich, creamy flavor, making it perfect for a cozy night in or to impress guests at dinner. Busy lifestyles benefit from the simplicity of using a crockpot, allowing you to set it and forget it while your meal cooks to perfection.
How to Make Crockpot Thai Coconut Chicken Soup
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper to taste
Directions
- In the crockpot, combine chicken thighs, coconut milk, chicken broth, carrots, bell peppers, mushrooms, garlic, ginger, and fish sauce.
- Season with salt and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Once cooked, shred the chicken in the soup using two forks.
- Stir in lime juice.
- Serve hot, garnished with fresh cilantro.
How to Serve Crockpot Thai Coconut Chicken Soup
Serve this soup hot in bowls. You can add a spoonful of fresh cilantro on top for a touch of flavor and color. This soup pairs wonderfully with a side of rice or crusty bread for dipping.
How to Store Crockpot Thai Coconut Chicken Soup
Let any leftover soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, it’s best to freeze the soup in portions. Make sure to leave some space in the container, as liquids expand when frozen. Thaw in the fridge overnight before reheating.
Tips to Make Crockpot Thai Coconut Chicken Soup
- For extra flavor, you can add a dash of red curry paste to the soup.
- Adjust the amount of ginger and garlic to suit your taste preferences.
- If you prefer a spicier soup, consider adding sliced chili peppers.
Variation
You can easily customize this soup by adding other vegetables like broccoli or snap peas. For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. Just make sure not to overcook them to avoid dryness.
Can I add other spices?
Absolutely! Feel free to experiment with spices like coriander, cumin, or a touch of cilantro for additional flavors.
Is this soup gluten-free?
Yes, if you use gluten-free fish sauce, this soup is gluten-free. Always check the labels to be safe.
Crockpot Thai Coconut Chicken Soup
Ingredients
Main Ingredients
- 1 lb chicken thighs, boneless and skinless Can substitute with chicken breasts
- 1 can (14 oz) coconut milk
- 4 cups chicken broth Can substitute with vegetable broth for vegetarian option
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced Adjust to taste
- 1 inch ginger, grated Adjust to taste
- 2 tablespoons fish sauce Ensure it's gluten-free if needed
- 1 unit Juice of 1 lime
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- In the crockpot, combine chicken thighs, coconut milk, chicken broth, carrots, bell peppers, mushrooms, garlic, ginger, and fish sauce.
- Season with salt and pepper.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Once cooked, shred the chicken in the soup using two forks.
- Stir in lime juice.
- Serve hot, garnished with fresh cilantro.
