Crockpot Thai Coconut Chicken Soup

Looking for a delicious and comforting soup recipe to warm you up on a chilly day? Look no further! Our Crockpot Thai Coconut Chicken Soup is packed with flavor and easy to make. 🌶🍗🥥

Ingredients:

• 2 lbs. boneless, skinless chicken breasts
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 can coconut milk
• 4 cups chicken broth
• 2 tbsp red curry paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

• Place chicken breasts in the bottom of the crockpot.
• Add onion, garlic, red bell pepper, coconut milk, chicken broth, red curry paste, soy sauce, brown sugar, salt, and pepper.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
• Shred chicken with two forks and stir well.
• Serve hot, garnished with fresh cilantro.

Nutrition Information:

Calories: 350 per serving
Protein: 30g
Carbohydrates: 10g
Fat: 20g
Fiber: 2g

Popular questions:

• Q: Can I use chicken thighs instead of chicken breasts?
  A: Yes, you can substitute chicken thighs for chicken breasts in this recipe.
• Q: Is there a substitute for coconut milk?
  A: You can use light coconut milk or coconut cream as a substitute.
• Q: Can I make this recipe on the stovetop instead of a crockpot?
  A: Yes, you can simmer the soup on the stovetop until the chicken is cooked through.
• Q: How can I make this soup spicier?
  A: You can add more red curry paste or a dash of chili flakes for extra heat.

Helpful tips:

• Add sliced mushrooms or bamboo shoots for an added depth of flavor.
• Garnish with a squeeze of fresh lime juice before serving.
• To make it vegetarian, swap chicken for tofu or chickpeas.

Expert Secrets:

• Cooking the soup on low heat for a longer time will help develop the flavors.
• Taste and adjust the seasonings before serving to ensure the perfect balance of flavors.
• For a thicker soup, mix in a cornstarch slurry towards the end of cooking.