2 tablespoons red curry paste 1 tablespoon fish sauce Vegetables & Aromatics:
1 onion, diced 2 garlic cloves, minced 1 red bell pepper, sliced Finishing Touches:
1 lime, juiced Fresh cilantro for garnish Instructions:
Prepare the Base: Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender. Shred the Chicken: Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup. Finish the Soup: Stir in lime juice and mix well. Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm. Notes:
Adjust red curry paste to control spiciness. Lime juice adds brightness and balances the rich coconut flavors. Serve over jasmine rice or rice noodles for a heartier meal. Store leftovers in an airtight container for up to 3 days
