Easy Crockpot Thai Coconut Chicken Soup (Dinner Done Right)
A rich, comforting, and aromatic Thai coconut chicken soup made effortlessly in the crockpot—perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai
Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs
- 1 tablespoon red curry paste
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups low-sodium chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon lime juice
- 1½ cups mushrooms, sliced (button or shiitake)
- 1 red bell pepper, thinly sliced
- 1–2 teaspoons brown sugar (optional)
- Salt and pepper, to taste
- Fresh cilantro, green onions, or Thai basil for garnish
- Optional: sliced Thai chili or sriracha for heat
Instructions
1. Place chicken, onion, garlic, ginger, curry paste, mushrooms, bell pepper, and chicken broth into your crockpot. Stir to combine.
2. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is fully cooked and vegetables are tender.
3. Remove chicken from the slow cooker, shred it with two forks, and return it to the soup.
4. Stir in coconut milk, fish sauce, lime juice, and brown sugar (if using). Let it warm through for 10–15 minutes on LOW. Adjust salt and pepper to taste.
5. Ladle soup into bowls and top with fresh herbs, chili slices, or a drizzle of sriracha for extra heat.
Notes
Use full-fat coconut milk for the creamiest texture. Add it at the end of cooking to prevent curdling. Taste before adding salt—fish sauce is salty on its own. Adjust sweetness and acidity by balancing the lime juice and brown sugar to your liking.
Variation:
– Add Rice or Noodles: Stir in cooked jasmine rice or rice noodles before serving
– Make It Vegetarian: Replace chicken with tofu and use vegetable broth
– Extra Veggies: Add baby spinach, zucchini, or shredded carrots
– Spicy Kick: Increase curry paste or add Thai chili garlic sauce
– Creamy Boost: Stir in extra coconut cream or a dollop of peanut butter
Serving Suggestions:
– Serve over cooked jasmine or basmati rice for a fuller meal
– Pair with naan or warm pita bread
– Garnish with crushed peanuts or crispy shallots for texture
– Serve with lime wedges for added brightness
– Enjoy with a light cucumber salad or spring rolls on the side