Crockpot Thai coconut chicken soup is a warm, creamy, and slightly spicy dish that’s rich in flavor and incredibly comforting. Inspired by Thai flavors like coconut milk, lime, ginger, and curry, this slow-cooked soup is filled with tender chicken and vegetables in a velvety coconut broth. I love making this on cool days when I want something exotic, yet soothing and easy to prepare.
Why You’ll Love This Recipe
I love this recipe because it takes the complex, layered flavors of Thai cuisine and simplifies them into a cozy one-pot meal. The slow cooker does all the heavy lifting, and the result is a creamy, savory soup with just the right balance of spice, sweetness, and tang. It’s also dairy-free, gluten-free, and easy to customize with my favorite veggies or protein.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless skinless chicken breasts or thighs
- Coconut milk (full-fat for richness)
- Chicken broth
- Red curry paste
- Fresh ginger (grated)
- Garlic (minced)
- Fish sauce (for authentic umami flavor)
- Lime juice
- Brown sugar
- Mushrooms (sliced)
- Red bell pepper (sliced)
- Carrots (sliced or julienned)
- Optional: lemongrass, baby corn, spinach, rice noodles
- Fresh cilantro, green onions, and lime wedges for garnish
Directions
- I add the chicken, broth, coconut milk, red curry paste, ginger, garlic, fish sauce, brown sugar, and carrots to the crockpot.
- I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
- I remove the chicken, shred it with two forks, then return it to the crockpot.
- I stir in the mushrooms and red bell pepper, then cook for another 20–30 minutes until the veggies are tender but not mushy.
- I finish the soup with fresh lime juice, and taste to adjust seasoning if needed.
- I ladle it into bowls and top with fresh cilantro, green onions, and an extra squeeze of lime.
Servings and Timing
This recipe makes about 6 servings. It takes around 15 minutes to prep, and 6–7 hours on low or 3–4 hours on high in the slow cooker.
Variations
- I add rice noodles during the last 15 minutes for a heartier meal.
- For extra heat, I stir in chopped Thai chilis or a spoonful of chili garlic sauce.
- I’ve made it with shrimp instead of chicken—just add them during the last 20 minutes of cooking.
- Adding baby spinach or kale at the end gives it a fresh, healthy touch.
Storage/Reheating
Leftovers store well in the fridge for up to 4 days. I reheat it gently on the stove or in the microwave. It also freezes well for up to 2 months—I let it thaw overnight in the fridge and reheat as needed.
FAQs
Can I use light coconut milk?
Yes, but I prefer full-fat for a creamier texture and richer flavor. Light coconut milk will still work, just slightly less indulgent.
Do I have to use fish sauce?
Fish sauce adds authentic depth, but if I don’t have it or prefer not to use it, I substitute with soy sauce or tamari.
Can I make this vegetarian?
Definitely! I swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth.
What kind of curry paste should I use?
Red curry paste gives this soup a nice balance of heat and flavor, but green or yellow curry paste also work if that’s what I have on hand.
How do I keep the coconut milk from separating?
I stir the soup occasionally and add the coconut milk with the broth at the beginning so it blends well. Full-fat coconut milk is also less likely to curdle.
Conclusion
Crockpot Thai coconut chicken soup is a simple, soul-soothing dish that brings the bold, fragrant flavors of Thai cuisine right to my kitchen. Creamy, spicy, and loaded with tender chicken and fresh vegetables, it’s a one-pot wonder that always leaves me feeling warm, full, and satisfied. Whether I’m cooking for the family or meal prepping for the week, this soup always delivers.
Print
Crockpot Thai Coconut Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: Approx. 6.5–7.5 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Crockpot Thai coconut chicken soup is creamy, cozy, and packed with bold Thai-inspired flavor. With tender chicken, vegetables, and a rich coconut curry broth, this one-pot slow cooker soup is comforting, dairy-free, and incredibly easy to make.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 cup carrots, sliced or julienned
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- Optional: lemongrass stalk (bruised), baby corn, spinach, rice noodles
- Garnish: chopped fresh cilantro, sliced green onions, lime wedges
Instructions
- Add chicken, broth, coconut milk, red curry paste, ginger, garlic, fish sauce, brown sugar, and carrots to the crockpot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
- Remove chicken, shred it with two forks, then return it to the crockpot.
- Stir in mushrooms and red bell pepper. Cook for another 20–30 minutes, until vegetables are tender.
- Add lime juice and taste to adjust seasoning.
- Serve hot, garnished with fresh cilantro, green onions, and lime wedges.
Notes
- Add rice noodles during the last 15 minutes if desired.
- For extra spice, add Thai chilis or chili garlic sauce.
- Swap chicken for shrimp (add last 20 mins) or tofu for a vegetarian version.
- Full-fat coconut milk yields the creamiest texture and won’t curdle as easily.
