Name: Crockpot Thai Coconut Chicken Soup Recipe
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: Thai
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)

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Introduction

This Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish perfect for any day. Rich with creamy coconut milk and fragrant spices, it’s an easy slow cooker recipe that delivers authentic Thai taste with minimal effort.

A white bowl filled with creamy orange soup with visible shredded chicken pieces spread throughout. The soup has small green herb leaves floating on top and several small red chili slices adding color contrast. There is a large sprig of fresh green cilantro placed in the center as garnish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the chicken, red bell pepper, mushrooms, onion, garlic, ginger, red curry paste, and chicken broth into the slow cooker.
Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
Step 3: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the slow cooker.
Step 4: Stir in coconut milk, fish sauce, brown sugar, and lime juice. Season with salt and pepper to taste.
Step 5: Let the soup cook on high for another 10–15 minutes to blend the flavors.
Step 6: Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, or green onions. Serve as is or with cooked jasmine rice or rice noodles if desired.

Tips & Variations

Adjust the spice level by adding more or less red curry paste according to your preference.
For extra heat, add a splash of chili oil or sriracha before serving.
To make it vegetarian, swap the chicken for tofu and use vegetable broth instead of chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for longer storage—thaw in the fridge overnight before reheating.

How to Serve

A white bowl filled with creamy orange soup with visible shredded chicken pieces layered throughout. Floating on the top are chopped red chili slices, fresh green cilantro leaves, and small bits of herbs, adding color contrast and texture. The soup surface is smooth with slight ripples, and the bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe and tend to stay moist and tender after slow cooking.

What can I serve with this soup?

This soup pairs well with cooked jasmine rice or rice noodles, which help soak up the flavorful broth and make the meal more filling.