Crockpot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It's also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!
Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
2 medium carrots, 1 red bell pepper, ½ medium yellow onion, 2 inch piece of ginger, 4 cloves garlic, 4 tablespoons red curry paste, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon palm sugar, 3 cups chicken stock, 4 boneless, skinless chicken thighs
Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
2 15-ounce cans coconut milk
Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.