Easy Thai Coconut Chicken Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

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

Directions

Combine Ingredients

Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.

Slow Cook

Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.

Shred Chicken

Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.

Finish and Serve

Stir in the lime juice for a bright, fresh flavor. Serve the soup garnished with fresh cilantro.

Nutrition

• Calories: 320