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.
