Description
Warm, fragrant, and delightfully creamy—this Crockpot Thai Coconut Chicken Soup is a cozy bowl of comfort with a Thai twist. Packed with tender chicken, rich coconut milk, and aromatic spices, it’s an easy slow cooker meal that tastes like it came from your favorite Thai restaurant!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups low-sodium chicken broth
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, Thai basil, or green onions for garnish
- Cooked jasmine rice or rice noodles for serving (optional)
Instructions
Add to Crockpot: Place chicken, bell pepper, mushrooms, onion, garlic, ginger, red curry paste, and chicken broth into the slow cooker.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Shred & Stir: Remove the chicken, shred it, then return to the crockpot. Stir in coconut milk, fish sauce, brown sugar, lime juice, and season with salt and pepper. Let cook for another 10-15 minutes on high.
Garnish & Serve: Ladle soup into bowls and top with fresh herbs. Serve as-is or with jasmine rice or noodles.
Notes
- Adjust the spice level by increasing or reducing the red curry paste.
- Add a splash of chili oil or sriracha for extra heat.
- Swap chicken for tofu for a vegetarian version (use vegetable broth).
- Keeps well in the fridge for up to 3 days and freezes beautifully!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai