Crockpot Thai Coconut Chicken Soup Recipe
This Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish combining tender chicken, vibrant vegetables, and rich coconut milk infused with red curry paste. Perfect for a cozy meal, it’s slow-cooked to meld the Thai-inspired spices with creamy broth, served optionally over jasmine rice or rice noodles and garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
Chicken and Vegetables
- 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
Broth and Seasonings
- 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
Garnishes and Serving
- Fresh cilantro, Thai basil, or green onions for garnish
- Cooked jasmine rice or rice noodles for serving (optional)
Instructions
- Add to Crockpot: Place the chicken breasts or thighs, sliced red bell pepper, mushrooms, chopped onion, minced garlic, grated ginger, red curry paste, and low-sodium chicken broth into the slow cooker. Ensure all ingredients are submerged in the broth for even cooking.
- Cook: Cover the crockpot and set to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender when done. Slow cooking allows the flavors to meld beautifully.
- Shred & Stir: Carefully remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir in the full-fat coconut milk, fish sauce, brown sugar, and fresh lime juice. Season the soup with salt and pepper to taste. Let the soup cook for an additional 10-15 minutes on high to blend the flavors.
- Garnish & Serve: Ladle the hot soup into bowls and garnish with fresh cilantro, Thai basil, or green onions. Serve the soup as-is or accompanied by cooked jasmine rice or rice noodles for a heartier meal.
Notes
- Adjust the spice level by increasing or reducing the amount of red curry paste according to your taste preference.
- Add a splash of chili oil or sriracha for an extra kick of heat.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- This soup keeps well in the fridge for up to 3 days and freezes beautifully for longer storage.
Keywords: Thai coconut chicken soup, crockpot soup, slow cooker soup, red curry soup, coconut milk soup, chicken curry soup
