Creamy Thai Coconut Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 cups chicken broth
02 -
1 can (400ml) full-fat coconut milk
03 -
3 tablespoons red curry paste
04 -
1 tablespoon fish sauce
05 -
2 fresh limes, juiced
→ Proteins & Aromatics
06 -
2 medium chicken breasts
07 -
1 medium onion, diced
08 -
2 cloves fresh garlic, minced
→ Vegetables
09 -
2 bell peppers, thinly sliced
10 -
1 small bunch of fresh cilantro, chopped
# Instructions:
01 -
Add chicken broth to the crockpot. Slowly whisk in the coconut milk to prevent separation, then stir in the red curry paste until fully dissolved.
02 -
Add diced onion and minced garlic to the liquid base. Nestle the whole chicken breasts into the broth. Layer the sliced bell peppers on top.
03 -
Cover the crockpot and set it to low heat for 6-7 hours. Keep the lid closed to maintain consistent cooking.
04 -
Once the chicken breasts are cooked and tender, remove and shred them into bite-sized pieces using two forks.
05 -
Stir the fish sauce into the broth, tasting to adjust seasoning. Return the shredded chicken to the crockpot and add lime juice. Let the soup sit for 5-10 minutes to meld flavors.
06 -
Serve hot with chopped cilantro sprinkled on top. Offer optional sides such as steamed jasmine rice or rice noodles.
# Notes:
01 -
Red curry paste varies in spiciness; start with a smaller amount if you prefer mild heat.
02 -
Don't shake the coconut milk can—use the thick cream on top for a richer texture.
03 -
Adding fresh lime juice at the end brightens the flavors significantly.