Crockpot Thai Coconut Chicken Soup: Easy, Flavor-Packed Comfort
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, coconut milk, and aromatic spices, it’s an easy slow cooker meal that tastes like restaurant-quality Thai food.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Slow Cooker
- 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 (14 oz) can 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
- Optional: cooked jasmine rice or rice noodles for serving
Instructions
1. Place chicken, bell pepper, mushrooms, onion, garlic, ginger, red curry paste, and chicken broth into the slow cooker.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
3. Remove the chicken, shred it, then return to the crockpot.
4. 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.
5. Ladle soup into bowls and top with fresh cilantro, Thai basil, or green onions. Serve as-is or with jasmine rice or noodles.
Notes
Adjust spice level by adding more or less curry paste.
Add chili oil or sriracha for extra heat.
Swap chicken for tofu and use vegetable broth for a vegetarian version.
Keeps well in the fridge up to 3 days and freezes beautifully.