Crockpot Thai Coconut Chicken Soup Recipe
Enjoy a warm and comforting Crockpot Thai Coconut Chicken Soup, a flavorful blend of tender chicken, creamy coconut milk, zesty lime, and aromatic spices. This easy-to-make slow cooker recipe combines red curry paste, fish sauce, and fresh vegetables to create a cozy, satisfying meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (using low setting)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
Protein
- 1.5 lbs chicken breast (or thighs if you prefer dark meat)
Liquids
- 2 cans coconut milk (light coconut milk can be used)
- 3 cups chicken broth (homemade or store-bought)
- 1 tablespoon fish sauce (or soy sauce as substitute)
- 3 tablespoons lime juice (fresh preferred, bottled acceptable)
Vegetables & Aromatics
- 1 onion, chopped
- 2 red bell peppers, sliced thin
- 1 cup mushrooms, sliced (or any leftover veggies)
Spices & Sweeteners
- 2 tablespoons red curry paste (adjust to taste)
- 2 tablespoons brown sugar
Garnish
- Fresh cilantro (optional)
Instructions
- Prepare Ingredients: Chop the onion, slice the red bell peppers thinly, and slice the mushrooms or any other vegetables you’d like to add. Cut the chicken into bite-sized pieces if preferred.
- Combine in Crockpot: Add the chicken, coconut milk, chicken broth, red curry paste, fish sauce, lime juice, brown sugar, onion, bell peppers, and mushrooms into the crockpot. Stir gently to combine all the ingredients evenly.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender, and the flavors have melded beautifully.
- Final Touches: Before serving, taste and adjust the seasoning if needed, adding more lime juice or curry paste for extra zing and spice. Garnish with fresh cilantro if you like.
- Serve: Ladle the soup into bowls and enjoy it piping hot, perfect for a cozy meal any time of year.
Notes
- You can substitute chicken thighs for a richer flavor and juicier texture.
- Light coconut milk is a great option to reduce calories but still keep the creaminess.
- Adjust the amount of red curry paste based on your heat preference.
- If you don’t have fish sauce, soy sauce is a suitable alternative for a vegetarian twist.
- Leftover vegetables can be added to enhance or customize the soup.
- The soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Keywords: Thai coconut chicken soup, crockpot recipe, slow cooker soup, creamy coconut soup, easy Thai soup, red curry soup