Description
This Thai coconut chicken soup simmers in your crockpot all day, filling your home with exotic aromas while you do absolutely nothing. Skip the takeout and treat yourself to restaurant-quality Thai food with zero effort.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 2 cans (13.5 oz each) full-fat coconut milk
- 4 cups chicken broth, low sodium
- 3 tablespoons fish sauce
- 2 tablespoons lime juice, plus extra for serving
- 2 tablespoons fresh ginger, minced
- 3 garlic cloves, minced
- 2 stalks lemongrass, bruised and cut into 4-inch pieces
- 2 Thai chili peppers, sliced
- 8 oz mushrooms, sliced
- 1 red bell pepper, sliced
- 1 tablespoon brown sugar
- 1 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 cup bean sprouts, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Place chicken thighs at the bottom of your crockpot.
- Add the minced ginger, garlic, bruised lemongrass pieces, and sliced Thai chilies on top of the chicken.
- Add the sliced mushrooms and red bell pepper to the pot, distributing them evenly.
- Pour in the coconut milk, chicken broth, and fish sauce, making sure all ingredients are covered.
- Stir in the brown sugar to balance flavors.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily.
- About 30 minutes before serving, remove and shred the chicken, then return it to the pot. Discard lemongrass stalks.
- Stir in the fresh lime juice right before serving.
- Ladle into bowls and garnish with cilantro, green onions, and bean sprouts. Serve with lime wedges on the side.