Creamy Thai Coconut Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 can (400ml) coconut milk, full-fat
02 -
3 tablespoons of red curry paste
03 -
2 cups of chicken stock
04 -
Juice from 2 fresh limes
05 -
1 tablespoon of fish sauce
→ Proteins & Aromatics
06 -
2 garlic cloves, minced
07 -
1 medium onion, chopped up
08 -
2 medium-sized chicken breasts
→ Vegetables
09 -
1 bunch of cilantro, freshly chopped
10 -
2 bell peppers, cut into thin strips
# Instructions:
01 -
Pour the chicken stock into your slow cooker. Mix in the coconut milk gradually so it stays smooth, then stir in the curry paste until it's blended completely.
02 -
Toss in the diced onion and garlic. Place the chicken breasts into the liquid, and spread the sliced bell peppers over the top.
03 -
Put the lid on the slow cooker and let it cook on low heat for 6-7 hours. Try not to open it so the heat stays consistent.
04 -
Pull the cooked chicken breasts out and shred them into smaller pieces using two forks.
05 -
Mix the fish sauce into the broth and taste to see if it needs adjustment. Add shredded chicken back and stir in lime juice. Let it rest for about 5-10 minutes so the flavors blend well.
06 -
Dish it up hot and sprinkle cilantro on top. You can also serve it alongside steamed rice or noodles if you like.
# Notes:
01 -
Start with less curry paste and add more if you don't mind extra heat.
02 -
Don't shake the coconut milk—use the creamy stuff on top for a richer soup.
03 -
Fresh lime juice at the end makes the flavors really shine.