Crockpot Thai Coconut Curry Soup
This Crockpot Thai Coconut Curry Soup features creamy coconut milk, aromatic curry, and tender veggies. Perfect for a healthy dinner, it’s an easy recipe that blends exotic Thai flavors into a warm, nutritious meal with minimal effort.
Why You’ll Love This Recipe
This crockpot Thai coconut curry soup is a nutritious, healthy dinner option that combines creamy coconut milk with aromatic curry and tender veggies, perfect for a warm, exotic meal. Easy to prep with hands-off cooking, it’s packed with protein, healthy fats, and bold flavors. Versatile—serve with rice or enjoy solo—this recipe offers a guilt-free indulgence that’s both delicious and satisfying.
Recipe Tips and Tricks
- Sauté Aromatics First: Enhances the curry flavor.
- Use Full-Fat Coconut Milk: Creates a richer broth.
- Stir Occasionally: Ensures even cooking.
- Check Seasoning: Taste and adjust curry paste to preference.
- Cook on Low: Develops deeper flavors.
- Avoid Overfilling: Leaves room for ingredients to blend.
- Serve Warm: Maximizes the cozy appeal.
- Use Fresh Herbs: Boosts overall taste.
- Thicken if Desired: Simmer uncovered if too thin.
- Rest Before Serving: Allows flavors to meld.
Crockpot Thai Coconut Curry Soup
Creamy Thai coconut curry soup, healthy crockpot meal.
Ingredients
- 1 can (14 oz) coconut milk
- 1 lb boneless chicken breast
- 1 medium bell pepper
- 1 tbsp chopped cilantro
- 1 tbsp fish sauce
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 medium carrots
- 2 tbsp red curry paste
- 3 cups low-sodium chicken broth
Instructions
- Prep the Chicken: Cube chicken breast into bite-sized pieces.
- Sauté Aromatics: Heat a skillet with a drizzle of oil over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant.
- Chop the Veggies: Slice carrots and chop bell pepper into bite-sized pieces.
- Combine Ingredients: Place sautéed aromatics, chicken, carrots, bell pepper, coconut milk, chicken broth, red curry paste, and fish sauce in the crockpot.
- Season the Soup: Stir to mix ingredients evenly.
- Set the Crockpot: Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Check Consistency: Ensure chicken is cooked through and veggies are soft.
- Adjust Flavors: Taste and adjust curry paste or fish sauce as needed.
- Rest the Soup: Let the soup sit for 10 minutes with the lid off to thicken slightly.
- Serve and Enjoy: Garnish with chopped cilantro and serve warm, savoring this creamy, spicy delight!
Notes
- Sauté aromatics first for flavor; use full-fat coconut milk for richness.
- Stir occasionally for even cooking; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
- This recipe can be adapted for gluten-free or vegetarian diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 185Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 68mgSodium 473mgCarbohydrates 8gFiber 1gSugar 4gProtein 28g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breast (1 lb): Boneless, cubed for protein.
- Coconut Milk (1 can, 14 oz): Full-fat for creaminess.
- Chicken Broth (3 cups): Low-sodium for base.
- Red Curry Paste (2 tbsp): For spicy depth.
- Carrots (2 medium): Sliced for sweetness.
- Bell Pepper (1 medium): Chopped for color.
- Ginger (1 tbsp): Grated fresh for zing.
- Garlic (2 cloves): Minced for aroma.
- Fish Sauce (1 tbsp): For umami; adjust to taste.
- Cilantro (1 tbsp, chopped): Fresh for garnish.
Variations and Substitutions
- Protein Swap: Use shrimp or tofu.
- Milk Swap: Use light coconut milk for less fat.
- Broth Swap: Use vegetable broth for variety.
- Curry Swap: Use green or yellow curry paste.
- Veggie Swap: Add zucchini or broccoli.
- Ginger Swap: Use ground ginger if fresh isn’t available.
- Sauce Swap: Use soy sauce instead of fish sauce.
- Low-Sodium: Reduce or skip fish sauce based on broth.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of water.
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