Crockpot Thai Coconut Chicken Soup

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:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.

Shred the Chicken:
Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.

Finish the Soup:
Stir in the lime juice and mix well to balance the flavors.

Serve & Enjoy:
Ladle the soup into bowls, garnish with fresh cilantro, and serve warm.

Serving and Storage Tips

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