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Ingredients:
Main Ingredients:
1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 can (14 oz) coconut milk
Seasonings & Sauces:
2 tablespoons red curry paste
1 tablespoon fish sauce
Vegetables & Aromatics:
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, sliced
Finishing Touches:
1 lime, juiced
Fresh cilantro for garnish
Instructions:
Prepare the Base: 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 lime juice and mix well.
Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.
Notes:
Adjust red curry paste to control spiciness.
Lime juice adds brightness and balances the rich coconut flavors.
Serve over jasmine rice or rice noodles for a heartier meal.
Store leftovers in an airtight container for up to 3 days.
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