Description
This Crockpot Thai Coconut Chicken Soup is a flavorful and comforting dish combining tender chicken with creamy coconut milk, vibrant red curry paste, and fresh herbs. Slow-cooked to perfection, this soup is easy to prepare and brings authentic Thai-inspired flavors to your table, perfect for a cozy meal any day of the week.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Broth and Flavorings
- 1 tablespoon red curry paste
- 4 cups low-sodium chicken broth
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
Garnishes and Serving
- Fresh cilantro, Thai basil, or green onions for garnish
- Cooked jasmine rice or rice noodles for serving (optional)
Instructions
- Add Ingredients to Crockpot: Place the chicken breasts or thighs, sliced red bell pepper, sliced mushrooms, chopped onion, minced garlic, grated fresh ginger, red curry paste, and low-sodium chicken broth into the slow cooker. This combination forms the flavorful base of the soup.
- Cook: Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender. Slow cooking allows the flavors to meld beautifully and the chicken to become juicy.
- Shred and Stir: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot, then stir in the full-fat coconut milk, fish sauce, brown sugar, and freshly squeezed lime juice. Season with salt and pepper to your preference. Let the soup cook on high for an additional 10-15 minutes to warm through and blend the flavors.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, or green onions. Serve as-is or alongside cooked jasmine rice or rice noodles for a complete meal. Enjoy this rich and fragrant Thai-inspired soup warm.
Notes
- You can use chicken breasts or thighs depending on your preference for lean or richer meat.
- Adjust the amount of red curry paste to control the spice level to your liking.
- For a thicker soup, reduce the amount of chicken broth or simmer uncovered at the end to thicken.
- If fish sauce is not available, you can substitute with soy sauce, but it will slightly alter the authentic flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Thai coconut chicken soup, crockpot soup, slow cooker Thai recipe, coconut milk soup, red curry soup, easy chicken soup
