Ingredients
Scale
- 1 pound chicken breast
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken in the slow cooker.
- Add the chicken broth, coconut milk, ginger, garlic, carrots, bell peppers, and broccoli.
- Stir in the soy sauce and lime juice, and season with salt and pepper.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until chicken is cooked through.
- Shred the chicken in the soup before serving.
- Garnish with fresh cilantro and enjoy!
Notes
Cool soup to room temperature before refrigerating. This soup freezes well for up to three months; thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg