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- 1 lb boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - 4 cups chicken broth - 1 red bell pepper, sliced - 1 cup carrots, sliced - 1 cup mushrooms, sliced - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 tablespoon soy sauce (or tamari) - 1 tablespoon lime juice - 1 tablespoon fish sauce - 1 teaspoon sugar (optional) The ingredients for this soup create a warm hug in a bowl. The chicken thighs provide a juicy main part, while coconut milk brings a rich creaminess. Chicken broth adds depth and a savory base. For veggies, I love using bright, colorful red bell peppers, crunchy carrots, and tender mushrooms. They add texture and nutrients. The onion gives a sweet note that blends well with the other flavors. To boost the soup, I use garlic and ginger for warmth. They bring a fragrant aroma that fills your kitchen. Red curry paste adds spice and complexity, while soy sauce or tamari gives a savory touch. Lime juice brightens the dish, while fish sauce adds umami. If you want a hint of sweetness, add a bit of sugar. This combination makes the soup not just flavorful but also a feast for the eyes. Each bite is packed with taste and joy. {{ingredient_image_1}} Place your chicken thighs at the bottom of the crockpot. Season them well with salt and pepper. This step is key to starting your flavorful dish. The chicken will soak up all the tasty juices as it cooks. Next, layer the sliced red bell pepper, carrots, mushrooms, and chopped onion right on top of the chicken. Each vegetable adds its own flavor and texture. The colors will make your soup look bright and inviting. In a separate bowl, mix together the coconut milk, chicken broth, minced garlic, grated ginger, red curry paste, soy sauce, lime juice, fish sauce, and sugar. Whisk until everything blends well. This rich broth will bring all the flavors together. Pour the broth mixture over the chicken and veggies in the crockpot. Stir gently to mix everything. Cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours. You want the chicken to be tender and fully cooked. Once the cooking time is up, remove the chicken from the crockpot. Use two forks to shred it into bite-sized pieces. This makes it easy to eat and lets the chicken soak up the broth. Return the shredded chicken back to the soup. Taste your soup and adjust the seasoning if needed. Serve it hot in bowls, garnished with fresh cilantro and a wedge of lime on the side. The cilantro adds a fresh touch, while the lime gives it a zesty kick. Enjoy your delicious creation! For the best texture, cook the soup on low for 6 to 8 hours. This slow cooking allows flavors to meld beautifully. If you're short on time, you can cook it on high for 3 to 4 hours. Just make sure the chicken is tender before shredding. Feel free to customize this soup! You can add extra veggies like spinach, zucchini, or snap peas. Want more spice? Toss in fresh chilies or a sprinkle of red pepper flakes. You can also swap in different proteins, like shrimp or tofu, to suit your taste. To elevate your dish, serve it with jasmine rice or crusty bread. Fresh cilantro adds a bright touch. Lime wedges on the side give a zesty kick. You can also drizzle a bit of chili oil for an extra flavor boost. Enjoy your unique creation! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavors of your soup and provide a vibrant color. Adjust Spice Level: If you prefer a milder soup, start with less red curry paste and add more to taste as it cooks. Thicken the Soup: For a creamier texture, blend a portion of the soup before returning the shredded chicken. Make it Ahead: This soup can be made a day in advance; the flavors will deepen as it sits in the fridge overnight. {{image_2}} To make this soup gluten-free, you can easily swap out the soy sauce. Use tamari instead, as it has no gluten. You can also check your chicken broth. Some brands add gluten, so look for ones labeled gluten-free. This way, you keep all the great flavors without any worries. Want to make it vegetarian? Simply replace the chicken with chickpeas or tofu. You can also use vegetable broth instead of chicken broth. This keeps the soup rich and tasty while being plant-based. The coconut milk and spices still deliver that classic Thai flavor. If you love heat, try adding chili paste or fresh chilies. You can mix in a tablespoon of chili paste when you combine the broth. For fresh chilies, slice them and add them to the crockpot with the veggies. Adjust the amount based on how spicy you like it. This gives the soup an exciting kick! To store leftovers, let the soup cool first. Pour it into an airtight container. If you plan to eat it within a few days, refrigerate it. For longer storage, freeze the soup. Use freezer-safe containers or bags. Make sure to leave space for expansion. When reheating, do it slowly on the stove or in the microwave. Add a splash of broth or water to keep it moist. Stir occasionally to mix the flavors well. Heat until it reaches a warm temperature, but don’t boil. In the fridge, this soup lasts about 3 to 4 days. If you freeze it, it can last for up to 3 months. Always check for any changes in smell or texture before eating. If anything seems off, it’s best to toss it out. Yes, you can use frozen chicken thighs. Just place them in the crockpot without thawing. This method keeps the chicken juicy. Cooking times may change. If frozen, cook for 8 hours on low or 4 hours on high. Check to make sure the chicken reaches 165°F for safety. Red curry paste can be spicy, but it varies by brand. If you want less heat, try using less paste. You can also mix in some coconut milk to tone down the spice. For a milder flavor, look for yellow curry paste instead. It offers a warm taste without much heat. Yes, you can make this soup on the stovetop. Start by sautéing the chicken in a large pot until browned. Then add your veggies and continue with the broth mixture as in the crockpot method. Let it simmer for about 30 minutes. This way, you’ll have a quick and tasty soup! If you can't use coconut milk, try almond milk or cashew cream. Both alternatives give a nice creamy texture. You can also use oat milk for a dairy-free option. Keep in mind that these substitutes may change the soup's flavor slightly. This recipe brings together simple ingredients and easy steps for a delicious soup. You learned how to prepare chicken, add fresh veggies, and mix flavorful broth. Customizing it is easy, whether you want to go gluten-free or add spice. Storing leftovers and reheating them keeps your meal fresh. With these tips and tricks, you can enjoy a tasty bowl anytime. Now you have everything you need to bring comfort and flavor to your table with this soup. Enjoy the process and make it your own!

Crockpot Thai Coconut Chicken Soup

A flavorful and creamy Thai-inspired soup made with tender chicken, coconut milk, and fresh vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 can coconut milk
  • 4 cups chicken broth
  • 1 whole red bell pepper, sliced
  • 1 cup carrots, sliced
  • 1 cup mushrooms, sliced
  • 1 whole onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 bunch fresh cilantro, for garnish
  • 1 whole lime wedges, for serving
  • to taste salt and pepper

Instructions
 

  • Prepare the Chicken: Place the chicken thighs at the bottom of the crockpot. Season with salt and pepper.
  • Add Vegetables: Layer the bell pepper, carrots, mushrooms, and onion on top of the chicken.
  • Mix the Broth: In a separate bowl, whisk together the coconut milk, chicken broth, garlic, ginger, red curry paste, soy sauce, lime juice, fish sauce, and sugar until well combined.
  • Combine: Pour the mixture over the vegetables and chicken in the crockpot. Stir gently to distribute the ingredients evenly.
  • Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  • Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the soup.
  • Serve: Taste the soup and adjust seasoning if needed. Ladle the soup into bowls, garnishing with fresh cilantro and a lime wedge on the side.

Notes

Adjust the spice level by adding more or less red curry paste.
Keyword chicken, coconut, crockpot, soup, Thai