Crockpot Thai Soup (Print)

Tender chicken mixed with coconut milk and red curry paste, all cooked slowly for easy, flavorful Thai-inspired comfort food.

# Ingredients:

→ Main Proteins & Base

01 - 4 cups of chicken stock
02 - 1 can (14 oz) of creamy coconut milk
03 - 1 pound of chicken breasts, without bones or skin

→ Seasonings & Sauces

04 - 1 tablespoon of fish sauce
05 - 2 tablespoons of spicy red curry paste

→ Vegetables & Aromatics

06 - 1 red bell pepper, cut into thin strips
07 - 1 diced onion
08 - 2 garlic cloves, finely chopped

→ Finishing Touches

09 - Juice from 1 fresh lime
10 - Chopped cilantro leaves for sprinkling on top

# Steps:

01 - Put the chicken, broth, coconut milk, curry paste, fish sauce, onion, garlic, and red pepper into the slow cooker.
02 - Set the slow cooker to low for 6-7 hours, or go high for 3-4 hours, until the chicken’s done.
03 - Take the chicken out and pull it apart with two forks before mixing it back into the pot.
04 - Mix in the lime juice to brighten things up, and top with cilantro before digging in.

# Notes:

01 - Use less or more curry paste depending on how spicy you like it.
02 - A squeeze of lime makes the coconut base taste lighter.
03 - Add bamboo shoots or mushrooms near the end for something extra.
04 - Keep leftovers in the fridge up to 3 days or freeze for 3 months.

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