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!
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