Go Back
–+ servings
Thai Chicken Soup

Soul-Warming Thai Chicken Soup for Cozy Nights

This Easy Slow Cooker Thai Chicken Soup is a comforting dish combining rich spices and creamy coconut milk, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 tablespoons Red Curry Paste Swap with green curry paste for milder taste.
  • 1 tablespoon Brown Sugar Coconut sugar can be used as an alternative.
  • 4 cloves Garlic Use fresh garlic for best flavor.
  • 1 cup Cilantro Parsley can be substituted.
  • 1 large Red Bell Pepper Other sweet peppers can be used.
  • 1 medium Onion Yellow or white onions are great choices.
  • 1 tablespoon Minced Ginger Use fresh ginger for optimal taste.
  • 1 medium Red Chili (Fresno/Jalapeno) Adjust amount based on spice preference.
  • 1 can Coconut Milk Opt for light coconut milk for a lighter version.
  • 4 cups Chicken Stock Homemade or store-bought works perfectly.
  • 2 large Chicken Breasts Chicken thighs can also be used.
  • 1 cup Frozen Peas Fresh peas can be used if cooked separately.
  • 4 ounces Rice Noodles Other thin noodles can also be substituted.
  • 1 lime Lime (zested and juiced) Fresh lime juice is the best.
  • 2 tablespoons Soy Sauce Tamari can be used for gluten-free options.
  • 1 tablespoon Fish Sauce Omit for a vegetarian or vegan option.
  • to taste Salt Adjust according to taste.

Equipment

  • blender
  • slow cooker

Method
 

Step-by-Step Instructions
  1. In a blender or food processor, combine the red curry paste, brown sugar, garlic, cilantro, bell pepper, onion, minced ginger, and red chili. Blend until smooth.
  2. Transfer the blended paste into your slow cooker and add the chicken stock along with cubed chicken breasts. Stir well to combine.
  3. Cover the slow cooker and set to cook on LOW for 8 hours or HIGH for 4 hours.
  4. Once cooked, shred the chicken into bite-sized chunks with two forks and return to the slow cooker.
  5. Stir in the coconut milk and rice noodles, cover, and cook for an additional 10-15 minutes on HIGH until the noodles are tender.
  6. Add the frozen peas, lime juice, lime zest, soy sauce, and fish sauce to the slow cooker. Stir and adjust seasoning with salt as needed.
  7. Ladle the soup into bowls and garnish with fresh cilantro, green onions, red chili slices, and lime wedges before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 850IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Consider cooking noodles separately if storing leftovers to prevent mushiness. Adjust seasoning with lime or salt before serving.

Tried this recipe?

Let us know how it was!