Thai Coconut Creamy Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 can (400ml) thick coconut milk
02 -
2 fresh limes, squeezed
03 -
3 tablespoons spicy red curry paste
04 -
2 cups broth made from chicken
05 -
1 tablespoon of fish-based sauce
→ Proteins & Aromatics
06 -
2 medium-sized chicken breasts
07 -
2 garlic cloves, finely minced
08 -
1 medium onion, finely chopped
→ Vegetables
09 -
A handful of fresh cilantro, roughly chopped
10 -
2 bell peppers, cut into thin strips
# Instructions:
01 -
Pour the chicken broth into the slow cooker. Mix in coconut milk, stirring gently, then add the red curry paste until it blends completely.
02 -
Stir the garlic and onion into the liquid base. Place the chicken breasts directly into the mixture. Arrange the bell pepper slices on top.
03 -
Pop the lid on your slow cooker and cook on low for 6 to 7 hours. Resist the urge to open the lid so the cooking stays even.
04 -
Pull the chicken breasts out when they’re soft and cooked through. Use two forks to tear them into small pieces.
05 -
Add fish sauce to the broth and taste it, tweaking seasoning if needed. Put the shredded chicken back in, then pour in the lime juice. Let it sit for 5-10 minutes to bring all the flavors together.
06 -
Serve it hot in bowls with a sprinkle of cilantro on top. Pair with sides like steamed rice or rice noodles if you’d like.
# Notes:
01 -
Red curry paste can be super spicy—start small if you don’t handle heat well.
02 -
Use the creamy top layer of coconut milk for a richer consistency.
03 -
A squeeze of fresh lime juice at the end makes all the flavors pop.