This Slow Cooker Thai Coconut Soup is a flavorful and aromatic dish that combines the richness of coconut milk with fragrant herbs and spices. Perfect for busy days, this Crockpot recipe allows you to set it and forget it, making dinner preparation effortless.
The soup is packed with vegetables and can be customized with your choice of protein, such as chicken or tofu, to suit your dietary preferences.
Easy Slow Cooker Thai Coconut Soup
This Thai coconut soup features a blend of coconut milk, lemongrass, ginger, and lime, creating a deliciously creamy and tangy flavor profile. The recipe takes about 6 hours in the slow cooker and serves 6 people.
Ingredients
- 1 can (14 oz) coconut milk
- 4 cups vegetable or chicken broth
- 1 tablespoon red curry paste
- 1 tablespoon fresh ginger, minced
- 2 stalks lemongrass, chopped
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup snap peas
- 1 cup cooked chicken or tofu (optional)
- Juice of 1 lime
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Combine Ingredients: In the slow cooker, add coconut milk, broth, red curry paste, ginger, and lemongrass. Stir well to combine.
- Add Vegetables: Add the sliced bell pepper, mushrooms, and snap peas to the slow cooker. If using, add cooked chicken or tofu.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
- Finish: Stir in lime juice and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Enjoy hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 250kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 25g
