Irresistibly Easy Crockpot Thai Coconut Chicken Recipe
Crockpot Thai Coconut Chicken is a comforting and aromatic soup that's easy to prepare.
Equipment
- Crockpot
- skillet
Ingredients
For the Soup Base
- 2 tablespoons Olive Oil Coconut oil works well for deeper flavor.
- 1 medium Onion Any mild onion or shallots are great substitutes.
- 1 tablespoon Ginger Freshly grated is ideal for maximum flavor.
- 3 cloves Garlic Fresh cloves are recommended.
- 2 tablespoons Red Curry Paste Adjust to taste for your desired spice level.
- 4 cups Chicken Broth Use vegetable broth for a vegetarian option.
For the Creamy Texture
- 1 can Coconut Milk Light coconut milk is great for fewer calories.
For the Chicken
- 2 cups Cooked Chicken (shredded) Can be replaced with tofu or shrimp.
For Garnishing
- 1/4 cup Fresh Basil Cilantro is a lovely alternative.
- 2 tablespoons Scallions Omit if you’re not a fan of raw onions.
- 1 tablespoon Lime Juice Lemon juice makes a nice substitute.
Instructions
Cooking Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onions and cook until softened, about 5 minutes. Stir in freshly grated ginger, minced garlic, and red curry paste, cooking for an additional 30 seconds until fragrant.
- Transfer the sautéed mixture to your crockpot. Add chicken broth, coconut milk, and shredded chicken. Stir well to combine all the flavors, ensuring that everything is well-blended.
- Toss in rice noodles (or your preferred choice) and mix them into the soup base. Cover and cook on low for 4-6 hours or high for 2-3 hours until everything is heated through and the noodles are tender.
- About 15 minutes before serving, stir in fresh basil and lime juice. Season with salt and pepper to taste. Ladle into bowls and garnish with sliced scallions.
Notes
Serve with a wedge of lime for an extra zesty touch.