Instructions:🛒
Combine Ingredients:
Place the chicken breasts, chicken broth, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper into the slow cooker.
Stir well to ensure the curry paste is fully incorporated into the broth.
Slow Cook:
* Cover and cook on Low for 5 to 6 hours.Or cook on High for 2 to 3 hours.
Shred the Chicken:
Once the chicken is tender and cooked through, remove it from the crockpot.
Use two forks to shred the meat (or cut it into bite-sized cubes), then return the chicken to the soup.
Add Creaminess:
Stir in the coconut milk and lime juice. Let it cook for another 10–15 minutes on the “Low” setting just to warm through and allow the flavors to meld.Serve: Ladle the soup into bowls.
Garnish generously with fresh cilantro.Pro Tips for the Best Results:
Optional Add-ins: You can add sliced mushrooms or snap peas during the last 30 minutes of cooking for extra texture.
Serving Suggestion: This soup is delicious on its own, but it’s even better served over a small scoop of Jasmine rice or with rice noodles.
Balance the Flavor: If the soup is too salty, add a teaspoon of brown sugar. If you want more heat, stir in a little Sriracha or extra red curry paste at the end.
