Description
This Keto Crockpot Thai Coconut Chicken Soup delivers a rich, creamy broth infused with aromatic ginger, garlic, and red curry while requiring minimal prep and cleanup. It's the perfect meal for anyone prioritizing efficiency and nutrition while enjoying deep, complex flavors.
Ingredients
1.5 lbs Boneless Skinless Chicken Thighs
2 cans (27 oz total) Full-Fat Coconut Milk
2 cups Chicken Bone Broth
3 tbsp Red Curry Paste
2 tbsp Fresh Ginger (Minced)
3 cloves Garlic (Minced)
2 tbsp Fish Sauce
1 tsp Monk Fruit Sweetener
1 medium Bell Pepper (Sliced)
1 cup Mushrooms (Sliced)
1 tbsp Coconut Oil
2 tbsp Fresh Lime Juice
Instructions
- Prep the Aromatics: Mince the garlic and ginger. Optionally, sear in coconut oil for more flavor
- Layer the Ingredients: Place chicken thighs in the slow cooker and add bell peppers, mushrooms, red curry paste, ginger, and garlic
- Add the Liquids: Pour in coconut milk, chicken bone broth, and fish sauce, and stir gently
- Slow Cook: Cook on Low for 6-7 hours or High for 3-4 hours
- Shred the Chicken: Once cooked, shred the chicken and return it to the pot
- Final Seasoning: Stir in lime juice and monk fruit sweetener
- Garnish and Serve: Serve with fresh cilantro and a lime wedge
Notes
For a thicker soup, add coconut cream or blend some of the vegetables.
Always use full-fat coconut milk for the best flavor.
Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 0g
- Sodium: 770mg
- Fat: 32g
- Saturated Fat: 28g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 130mg