Ingredients
- Chicken breasts: 2, boneless, skinless (about 1.5 pounds)
- Coconut milk: 2 (13.5 ounce) cans, full-fat
- Chicken broth: 4 cups, low sodium
- Red curry paste: 2 tablespoons
- Ginger: 1 tablespoon, freshly grated
- Garlic: 2 cloves, minced
- Lime juice: 2 tablespoons, freshly squeezed
- Fish sauce: 1 tablespoon
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: In a large bowl, whisk together the coconut milk, chicken broth, red curry paste, grated ginger, minced garlic, lime juice, and fish sauce. Pour the mixture over the chicken.
- Step 3: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 4: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- Step 5: Stir well to combine the shredded chicken with the soup. Taste and adjust seasonings, adding more lime juice or fish sauce if desired.
Notes
- For best flavor, store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover soup on the stovetop over medium-low heat, stirring occasionally to prevent scorching.
- Garnish your soup with fresh cilantro, a squeeze of lime, and a sprinkle of chopped peanuts for added flavor and texture.
- For an extra layer of flavor, lightly sauté the garlic and ginger in a pan before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American