Slow Cooker Thai Curried Chicken Soup with Coconut Milk
This Slow Cooker Thai Curried Chicken Soup is rich, aromatic, and packed with layers of Thai-inspired flavor. Made with coconut milk, red curry paste, fresh vegetables, and tender chicken, it’s the perfect hands-off comfort food with a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 2 pounds boneless, skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh gingerroot, minced
- 1 tablespoon peanut oil (or sesame oil)
- 2 teaspoons red curry paste
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 (14-ounce) can coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce (optional)
- Juice of 1 lime
- 1 jalapeño pepper, sliced (optional)
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- Sliced green onions and lime wedges, for garnish
Instructions
1. Season cubed chicken with salt and pepper and set aside.
2. In a skillet over medium-high heat, sauté garlic, ginger, and peanut oil for 1–2 minutes until fragrant.
3. Add chicken to the skillet and cook for 5–8 minutes, stirring, until browned and no longer pink.
4. Transfer chicken to the slow cooker. Add coconut milk, chicken broth, curry paste, curry powder, turmeric, cumin, fish sauce (if using), and lime juice. Stir to combine.
5. Cover and cook on low for 6 hours.
6. Add mushrooms, onion, red pepper, and sliced jalapeño (if using). Cook for an additional 30 minutes until vegetables are tender.
7. Ladle soup into bowls and garnish with sliced green onions and lime wedges before serving.
Notes
For extra creaminess, stir in additional coconut milk at the end of cooking.
Adjust the spice level by using more or less red curry paste or omitting the jalapeño.
Serve over cooked rice or noodles for a heartier version.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.