Description
This Crockpot Thai Coconut Chicken Soup is a creamy, mildly spicy, and flavorful dish infused with Thai-inspired ingredients like ginger, garlic, lime, and coconut milk. It’s easy to prepare and perfect for busy days, delivering comforting, nourishing goodness in every bite.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 2 cans (13.5 oz each) coconut milk
- 4 cups chicken broth
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 8 oz mushrooms, sliced
- 1 red bell pepper, sliced
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: chili garlic sauce to taste
Instructions
- Place chicken, coconut milk, chicken broth, ginger, garlic, red curry paste, fish sauce, brown sugar, mushrooms, and red bell pepper into the crockpot.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in lime juice, cilantro, and green onions. Season with salt and pepper to taste.
- Optionally, add chili garlic sauce for extra spice before serving.
Notes
- Use chicken thighs for richer flavor.
- For vegetarian version, replace chicken with tofu and use vegetable broth.
- Serve over rice or rice noodles for a heartier meal.
- Add spinach or bok choy near the end for extra veggies.
- Freeze without lime juice and herbs; add them fresh when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
