Ingredients
- Chicken breasts, boneless, skinless: 1.5 lbs
- Coconut milk, full-fat: 2 (13.5 oz) cans
- Chicken broth: 4 cups
- Red curry paste: 2-3 tablespoons (adjust to taste)
- Fish sauce: 2 tablespoons
- Lime juice: 2 tablespoons
- Brown sugar: 1 tablespoon
- Ginger, minced: 1 tablespoon
Instructions
- Step 1: Place the chicken breasts in the bottom of the slow cooker.
- Step 2: In a large bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, lime juice, brown sugar, and ginger. Pour the mixture over the chicken.
- Step 3: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
- Step 4: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Step 5: Stir well to combine the shredded chicken with the broth. Taste and adjust seasonings as needed (add more lime juice for tanginess, fish sauce for saltiness, or curry paste for more heat).
Notes
- For optimal flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further.
- When reheating, add a splash of fresh coconut milk to the soup to restore its creamy texture and brighten the flavors.
- Garnish each serving with a squeeze of fresh lime, chopped cilantro, and a sprinkle of red pepper flakes for an extra layer of flavor and visual appeal.
- Don't be shy with the red curry paste – start with 2 tablespoons and add more gradually, tasting as you go, until you reach your perfect spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American