Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup

 Ingredients:

• 1.5 lbs (approx. 700g) boneless, skinless chicken breasts or thighs
• 2 cans (13.5 oz each) full-fat coconut milk
• 3 cups chicken broth (low sodium preferred)
• 1 red bell pepper, sliced thinly
• 1 tablespoon red curry paste (adjust to taste)
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger (or 1 tsp ground ginger)
• 2 tablespoons fish sauce (or soy sauce)
• Juice of 1 lime (or 1 tablespoon lime juice)
• 1 teaspoon brown sugar or honey
• 1 small onion, thinly sliced
• 1 cup mushrooms (optional), sliced
• ½ cup chopped cilantro (for garnish)
• Salt and pepper to taste
• Optional: Sriracha for extra spice

 Instructions:

1. Prepare the Crockpot
   Add the chicken breasts (or thighs) to the bottom of the crockpot.
2. Build the Base
   Pour in coconut milk and chicken broth. Stir in red curry paste, garlic, ginger, fish sauce, lime juice, brown sugar, and onion. Mix until well combined.
3. Add Veggies
   Add sliced bell pepper and mushrooms (if using) on top.
4. Slow Cook
   Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
5. Shred Chicken
   Remove chicken, shred it with two forks, then return it to the crockpot. Stir well.
6. Final Seasoning
   Taste and adjust with salt, pepper, lime juice, or more curry paste if needed.
7. Serve
   Ladle into bowls and garnish with fresh chopped cilantro and a splash of Sriracha if you like it spicy. Serve hot