Ingredients (~6 servings)
- 1 green bell pepper, diced
- 2 carrots, peeled and diced
- 1 can (14 oz) lite coconut milk
- 2 Tbsp green curry paste
- 1 1/2 tsp fresh grated ginger
- 2 cups reduced-sodium chicken broth
- ~1 3/4 lbs boneless skinless chicken breasts
- 1 cup coconut milk (for extra creaminess – optional)
- Fresh cilantro or basil for topping
Prep and Dice the Vegetables
Core and seed the green bell pepper, then dice it into ~1/2 inch pieces.
Peel 2 carrots and dice them to about the same size as the pepper – you want everything to finish cooking at roughly the same time.
Set these aside while you build the base.
Build the Curry Base in the Slow Cooker
Add the 14 oz can of lite coconut milk, 2 Tbsp green curry paste, and 1 1/2 tsp fresh grated ginger to your slow cooker.
Whisk this together until the curry paste breaks up and incorporates – it’ll clump at first but keep whisking and it’ll smooth out.
The curry paste is what gives this soup its flavor so make sure it’s well distributed.
Add the Broth, Chicken, and Vegetables
Pour in 2 cups of chicken broth and stir to combine with the curry base.
Add the ~1 3/4 lbs of chicken breasts whole – no need to cut them up as they’ll shred easily later.
Add the diced bell pepper and carrots on top.
Cover and cook on high for 4 hours or low for 7-8 hours, until the chicken reaches at least 165F internal.
Shred the Chicken and Finish
Once the chicken is fully cooked, pull the breasts out of the slow cooker.
Shred using two forks – the chicken will be very tender at this point so it should pull apart easily.
OR if you have a stand mixer, drop the chicken breasts in the bowl and use the paddle attachment on low for ~30 seconds to shred quickly.
Add the shredded chicken back into the slow cooker and stir to combine.
Optional – Make It Creamier
If you want a richer, creamier soup, add another 1 cup of coconut milk at this stage and stir everything together.
This is totally optional – the soup is fine without it but the extra coconut milk mellows out the curry heat a bit and makes it more like a coconut curry than a broth-based soup.
Top each bowl with fresh cilantro or basil before serving.
Slow Cooker Coconut Curry Chicken Soup
Ingredients
Ingredients (~6 servings)
- 1 green bell pepper, diced
- 2 carrots, peeled and diced
- 1 can lite coconut milk, 14 oz
- 2 Tbsp green curry paste
- 1 1/2 tsp fresh grated ginger
- 2 cups reduced-sodium chicken broth
- ~1 3/4 lbs boneless skinless chicken breasts
- 1 cup coconut milk, for extra creaminess – optional
- Fresh cilantro or basil for topping
Instructions
- Dice green bell pepper and carrots into 1/2 inch pieces.
- Add lite coconut milk, green curry paste, and ginger to slow cooker.
- Whisk until curry paste is smooth and well incorporated.
- Pour in chicken broth and stir to combine.
- Add whole chicken breasts and diced vegetables.
- Cover and cook on high for 4 hours or low for 7-8 hours until chicken reaches 165F internal temperature.
- Remove chicken and shred using two forks.
- Return shredded chicken to slow cooker and stir.
- For extra creaminess, add 1 cup coconut milk and stir.
- Top each bowl with fresh cilantro or basil.