Description
A warm and comforting soup made with coconut milk, tender chicken, aromatic spices, and fresh vegetables, perfect for cozy evenings.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Place the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper into the slow cooker.
- Stir the ingredients to blend the flavors.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Once the chicken reaches maximum tenderness, carefully remove it from the slow cooker and shred using two forks.
- Return the shredded chicken to the pot and stir in the fresh lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
Adjust the spice level to your preference and consider adding extra vegetables for nutrition. Leftovers taste even better the next day!
