Craving a comforting yet flavorful soup that's bursting with exotic tastes? Look no further than this easy Crock-Pot Thai Coconut Curry Chicken Soup recipe! This delightful dish perfectly blends the creamy richness of coconut milk with the aromatic warmth of Thai curry paste, creating a symphony of flavors that will tantalize your taste buds. Tender chicken, vibrant vegetables, and fragrant herbs combine to form a wholesome and satisfying meal, perfect for a chilly evening or a quick weeknight dinner. The slow-cooking method in your Crock-Pot ensures incredibly tender chicken and deeply infused flavors, minimizing your time in the kitchen.
Forget complicated recipes and lengthy prep times; this recipe is surprisingly simple to follow, even for beginner cooks. Ready to experience the deliciousness of homemade Thai Coconut Curry Chicken Soup? Let's dive into the step-by-step process!
Tools Needed
- Crock-pot
- Cutting board
- Spoon
- Knife
Ingredients
- Leftover rotisserie chicken: 1 whole chicken or equivalent
- Carrots: 3 medium
- Celery: 2-3 ribs
- Onion: 1 small-medium
- Garlic: 4 cloves, minced
- Bay leaves: 2
- Curry powder: 2 tablespoons
- Cumin: 1 teaspoon
- Fish sauce: 2 teaspoons
- Salt: To taste
- Pepper: To taste
- Coconut milk (light): 1 can (13.5 oz)
- Fresh cilantro: A generous amount, chopped
- Water: Enough to cover chicken carcass
- Rice: Optional, for serving
Step-by-Step Instructions
Step 1. Prepare the Broth and Chicken
- Place the leftover chicken carcass in the crock-pot. Fill the bottom tray with water from the rotisserie chicken packaging (fat is flavor!) and add to the crock-pot. Continue adding water until the chicken is fully submerged.
- Cook on low for three hours, or until the chicken easily falls off the bone, creating a delicious chicken broth.
- Remove the chicken and let it cool. Once cool enough to handle, remove the meat from the bone, shredding it, and set aside. Discard bones.
Step 2. Sauté Aromatics and Spices
- Add carrots, celery, onion, minced garlic, bay leaves, curry powder, cumin, fish sauce, salt, and pepper to the crock-pot.
- Stir well to combine all ingredients.
Step 3. Simmer with Coconut Milk and Chicken
- Add the shredded chicken to the crock-pot.
- Pour in the can of coconut milk and stir.
- Cover and cook until the vegetables are tender (approximately 1-2 hours). Check carrots for doneness first.
Step 4. Serve
- Stir in the fresh cilantro.
- Serve the soup over rice (optional).
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Using leftover rotisserie chicken makes this recipe incredibly budget-friendly.
- Fish sauce adds a depth of flavor to the soup.
- Serving over rice helps maintain the texture of the rice, preventing sogginess.
- Add sriracha for extra spice (optional).
Nutrition
- Calories: 600
- Fat: 38g
- Carbs: 25g
- Protein: 55g
FAQs
1. Can I use pre-cooked chicken in this recipe?
Yes! Shredded rotisserie chicken or leftover cooked chicken works perfectly. Just add it during the last hour of cooking.
2. What if I don't have a Crock-Pot? Can I make this on the stovetop?
Yes, you can adapt this recipe for stovetop cooking. Sauté the aromatics, then simmer the soup in a pot on low heat for about 1-1.5 hours, or until the chicken is cooked through.
This Easy Crock-Pot Thai Coconut Curry Chicken Soup is a guaranteed crowd-pleaser, offering a delicious and convenient meal for any occasion. The fragrant aroma and comforting warmth will leave you feeling satisfied and ready to curl up with a bowl. Enjoy the simple pleasure of this flavorful soup, and don't hesitate to experiment with your favorite vegetables and spices to make it your own!