Crock Pot Thai Coconut Chicken Soup
Experience the comforting taste of Thailand with this Crock Pot Thai Coconut Chicken Soup—a slow-cooked masterpiece bursting with exotic flavors and nutrient-packed ingredients. Tender chicken breast simmers in a velvety blend of rich, full-fat coconut milk, savory chicken broth, and zesty red curry paste, enhanced by aromatic garlic, fresh ginger, and a touch of fish sauce. Packed with vibrant vegetables like mushrooms, red bell pepper, carrots, and baby spinach, this soup is a feast for both the eyes and the taste buds. Finished with a sprinkle of fresh cilantro, green onions, and optional jalapeño, each bowl delivers a harmonious balance of savory, sweet, and spicy. Plus, add rice noodles for a heartier meal that’s perfect for busy weeknights or leisurely weekends. This Thai-inspired recipe is a simple yet delicious way to bring global cuisine to your crock pot!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 2 cans Coconut milk (unsweetened, full-fat)
- 4 cups Chicken broth
- 3 tablespoons Red curry paste
- 4 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 cups Fresh mushrooms (sliced)
- 1 Red bell pepper (sliced into thin strips)
- 1 Carrot (julienned or thinly sliced)
- 3 cups Baby spinach
- 3 Green onions (sliced)
- 0.5 cup Fresh cilantro (chopped)
- 1 Jalapeño (sliced, optional)
- 6 ounces Rice noodles (optional, prepared according to package instructions)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the coconut milk, chicken broth, and red curry paste to the pot. Stir gently to dissolve the curry paste.
Add the minced garlic and grated fresh ginger to the mixture for added flavor.
Stir in the fish sauce, lime juice, and brown sugar. These will balance the savory and sweet elements in the soup.
Add the sliced mushrooms, red bell pepper strips, and julienned carrot to the pot.
Sprinkle with salt and black pepper to season lightly.
Cover the crock pot with the lid and cook on low heat for 6 hours or until the chicken is tender and cooked through.
Once the chicken is cooked, remove it from the crock pot, shred it into bite-sized pieces using two forks, and return it to the pot.
Stir in the baby spinach, allowing it to wilt from the heat of the soup.
Ladle the soup into bowls and garnish with freshly sliced green onions, chopped cilantro, and jalapeño slices, if desired.
If using rice noodles, prepare them according to package instructions and add them to the bowls before serving.
Serve hot and enjoy the rich flavors of your Crock Pot Thai Coconut Chicken Soup!
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.4 g | 280% | |
| Saturated Fat | 175.1 g | 875% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 8742 mg | 380% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 53.1 g | ||
| Protein | 239.5 g | 479% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 572 mg | 44% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 6538 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
