Go Back
Thai Coconut Chicken and Chickpea Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) full-fat coconut milk
  • 3 cups chicken broth
  • 1 red bell pepper, thinly sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp red curry paste
  • 1 tbsp grated fresh ginger
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 2 cups baby spinach
  • Fresh cilantro, for garnish

Instructions
 

  • Place the chicken breasts, chickpeas, red bell pepper, onion, garlic, ginger, red curry paste, and fish sauce into the slow cooker.
  • Pour in the chicken broth and stir to combine the curry paste evenly.
  • Cover and cook on low for 6 hours.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the coconut milk, lime juice, and baby spinach. Cover and cook on low for 15 more minutes until the spinach wilts.
  • Ladle into bowls and top with fresh cilantro before serving.

Notes

Add the coconut milk only at the end so it stays smooth rather than separating. If you prefer a milder flavor, start with one tablespoon of red curry paste and taste before adding more. Leftovers thicken as they sit, so stir in a splash of broth when reheating.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker