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Crockpot Thai Coconut Chicken Soup

Irresistibly Easy Crockpot Thai Coconut Chicken Soup Recipe

Enjoy a warm bowl of Crockpot Thai Coconut Chicken Soup, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Basil Infusion Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs boneless, skinless chicken breasts
  • 1 can full-fat coconut milk
  • 4 cups low-sodium vegetable broth
For the Aromatics
  • 2 tbsp fresh ginger, minced
  • 1 medium red bell pepper, sliced
For the Finish
  • 1 cup fresh basil leaves stir in at the end
  • 1 each lime, juiced
  • 1 tbsp fish sauce
  • 2 tbsp Sriracha sauce adjust to taste
  • 2 each green onions, chopped for garnish

Equipment

  • Crockpot

Method
 

Preparation
  1. Chop the chicken breasts into bite-sized pieces and slice the red bell pepper and green onions.
  2. Add the chopped chicken, bell peppers, minced ginger, vegetable broth, full-fat coconut milk, fish sauce, Sriracha sauce, and lime juice into the crockpot. Mix gently to combine.
  3. Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
  4. In the last 30 minutes of cooking, stir in the fresh basil leaves.
  5. Ladle the hot soup into bowls, topping each with chopped green onions.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture; avoid boiling.

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