Ingredients
- 2 chicken breasts
- 1 can coconut milk
- 2 cups chicken broth
- 1 cup sliced carrots
- 1 cup bell peppers, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Layer the chicken breasts in the crockpot.
- Pour the coconut milk and chicken broth over the chicken.
- Add the sliced carrots, bell peppers, chopped onion, minced garlic, grated ginger, and soy sauce; stir gently to combine.
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender.
- Shred the chicken with two forks directly in the pot.
- Stir in the lime juice and chopped cilantro, then taste and season with salt and pepper or red pepper flakes for heat.
- Serve hot with your preferred garnishes.
Notes
Perfect for meal prep, this soup can be stored for up to 3-4 days and flavors deepen after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Dairy-Free