Creamy Thai Coconut Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500ml full-fat coconut milk
02 -
2 tablespoons red curry paste
03 -
2 chicken breasts
04 -
2 bell peppers, sliced
05 -
1 medium onion, diced
06 -
2 garlic cloves, minced
07 -
2 tablespoons fish sauce
08 -
1 tablespoon fresh lime juice
09 -
Fresh cilantro, chopped for garnish
10 -
500ml chicken broth
# Instructions:
01 -
Add chicken broth to your crockpot as the base. Slowly whisk in the coconut milk to prevent separation. Stir in red curry paste until evenly combined.
02 -
Add diced onion and minced garlic to the mixture. Nestle chicken breasts into the liquid and place sliced bell peppers on top.
03 -
Cover the crockpot and cook on low for 6-7 hours. Avoid opening the lid during cooking as it will extend the time required. The chicken is ready when it shreds easily.
04 -
Remove chicken and shred into bite-sized pieces. Add fish sauce to the broth, adjusting to taste. Return shredded chicken to the pot, then stir in fresh lime juice and chopped cilantro.
05 -
Allow the soup to sit for 5-10 minutes to meld flavors before serving.
# Notes:
01 -
Red curry paste heat levels vary; adjust quantities based on your spice preference.
02 -
Do not shake the coconut milk can; the thick cream on top enhances the soup’s richness.
03 -
Fresh lime juice provides a brighter flavor compared to bottled.