Ingredients
Scale
- 1 lb (450 g) chicken thighs or breasts, boneless and skinless
- 1 can (13.5 oz / 400 ml) coconut milk
- 4 cups (960 ml) chicken broth
- 1 tablespoon (15 ml) red curry paste
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (12 g) brown sugar
- 1 cup (130 g) carrots, sliced
- 1 cup (150 g) bell pepper, sliced
- 1 cup (70 g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 inch (2.5 cm) ginger, grated
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Place the chicken in the bottom of your crockpot.
- In a bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until well combined. Pour this mixture over the chicken in the crockpot.
- Toss in the sliced carrots, bell pepper, mushrooms, minced garlic, and grated ginger. Stir gently to combine.
- Cover and set the crockpot to low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shreds with a fork.
- Before serving, use two forks to shred the chicken in the soup directly.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
This soup is customizable and can be made vegan by replacing chicken with firm tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
- Diet: Gluten-Free