Crockpot Thai Coconut Chicken Soup

Serving: Serve this soup as is or over jasmine rice or rice noodles for a heartier meal.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Variations
Spice it Up: Adjust the amount of red curry paste to control the spiciness.

Vegetarian Version: Substitute the chicken with tofu or chickpeas for a plant-based version of the soup.

FAQ
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to cook on high for 4-5 hours if starting with frozen chicken.

What can I use if I don’t have fish sauce?
You can substitute with soy sauce or tamari for a similar umami flavor.

Can I make this soup in advance?
Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

Nutritional Information
Prep Time: 10 minutes

Cook Time: 6-7 hours (low) or 3-4 hours (high)

Total Time: 6-7 hours

Servings: 4-6

Calories: ~300-350 kcal per serving

Enjoy your Crockpot Thai Coconut Chicken Soup!