Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
- Fresh cilantro for garnishing
Instructions
- Prepare ingredients by chopping vegetables.
- In a crockpot, layer the chicken at the bottom followed by minced garlic and ginger.
- Add carrots, bell peppers, and snap peas or green beans on top.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste until well mixed.
- Season with salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Shred the chicken into the soup about 30 minutes before serving.
- Stir in lime juice before serving hot, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg