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Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup
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★★★★★

5 from 22 reviews

This Crockpot Thai Coconut Chicken Soup is a comforting and flavorful slow-cooked dish featuring tender chicken simmered in a rich coconut milk and red curry paste broth, infused with fresh ginger, garlic, and lime. Perfect for an easy weeknight dinner with optional jasmine rice or rice noodles for a complete meal.

Ingredients

Scale

Main 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

For Garnish and Serving

  • Fresh cilantro, Thai basil, or green onions for garnish
  • Cooked jasmine rice or rice noodles (optional)

Instructions

  1. Add to Crockpot: Place the chicken breasts or thighs, sliced red bell pepper, mushrooms, chopped onion, minced garlic, grated ginger, red curry paste, and chicken broth in the slow cooker. Stir lightly to combine the ingredients.
  2. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
  3. Shred & Stir: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back to the crockpot, then stir in the coconut milk, fish sauce, brown sugar, lime juice, and season with salt and pepper to taste. Let the soup cook for an additional 10-15 minutes on high to meld the flavors.
  4. Garnish & Serve: Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, or green onions. Serve the soup as is or with steamed jasmine rice or cooked rice noodles for a heartier meal.

Notes

  • Adjust the spice level by increasing or reducing the amount of red curry paste according to your preference.
  • Add a splash of chili oil or sriracha if you desire extra heat and spiciness.
  • To make a vegetarian version, swap chicken for tofu and use vegetable broth instead of chicken broth.
  • This soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.

Nutrition

Keywords: thai coconut chicken soup, crockpot soup, slow cooker chicken soup, thai coconut soup, easy thai recipes, crockpot dinner, coconut milk soup

Find it online: https://tastemadebyclara.com/crockpot-thai-coconut-chicken-soup/