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Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup is your new go-to for an incredibly flavorful and comforting meal that’s as easy to prepare as it is to devour. This recipe delivers a restaurant-worthy Thai curry soup right from your slow cooker, perfect for busy weeknights or when you’re craving something truly special.
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Prep Time 15 minutes
Cook Time 4 minutes
Hours on Low 8 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 pounds boneless, skinless chicken thighs or breasts cut into bite-sized pieces
Liquids & Bases
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken broth
Seasonings & Flavorings
  • 1 tablespoon red curry paste adjust to your spice preference
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon fish sauce optional, but highly recommended for authentic flavor
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 stalk lemongrass bruised and cut into 2-inch pieces (optional, but adds amazing fragrance)
Vegetables
  • 1 cup carrots sliced
  • 1 cup broccoli florets
  • 1/2 cup red bell pepper sliced
Seasoning
  • to taste salt
  • to taste freshly ground black pepper
Optional Garnishes
  • fresh cilantro chopped
  • chopped peanuts
  • lime wedges
  • sliced red chilies
  • cooked jasmine rice or noodles

Equipment

  • Slow Cooker

Method
 

  1. In your slow cooker insert, combine the chicken broth, full-fat coconut milk, red curry paste, soy sauce, fish sauce (if using), grated ginger, and minced garlic. Stir well to ensure the curry paste is fully incorporated and there are no clumps. If you are using lemongrass and kaffir lime leaves, add them to the liquid mixture now.
    4 cups chicken broth, 1 (13.5 ounce) can full-fat coconut milk, 1 tablespoon red curry paste, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 teaspoon grated fresh ginger, 2 cloves garlic, 1 stalk lemongrass
  2. Add the bite-sized pieces of chicken thighs or breasts to the slow cooker. Then, toss in the sliced carrots, broccoli florets, and sliced red bell pepper. Gently stir everything together to ensure the chicken and vegetables are mostly submerged in the liquid.
    2 pounds boneless, skinless chicken thighs or breasts, 1 cup carrots, 1 cup broccoli florets, 1/2 cup red bell pepper
  3. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are tender-crisp.
  4. Once cooked, carefully remove the chicken from the slow cooker. If you prefer shredded chicken, use two forks to shred it. If you prefer cubed chicken, you can leave it as is or cut it into smaller pieces.
    2 pounds boneless, skinless chicken thighs or breasts
  5. Remove and discard the lemongrass stalks and kaffir lime leaves (if used). Return the shredded or cubed chicken to the slow cooker. Stir the soup well. Taste and season with salt and freshly ground black pepper as needed. You might find it needs a little extra salt depending on your broth and soy sauce.
    1 stalk lemongrass, 2 pounds boneless, skinless chicken thighs or breasts, to taste salt, to taste freshly ground black pepper
  6. Ladle the hot Crockpot Thai Coconut Chicken Soup into bowls. Garnish generously with fresh cilantro, chopped peanuts, a squeeze of fresh lime juice, and sliced red chilies if desired for an extra kick. This soup is wonderful served on its own or over a bed of fluffy jasmine rice or tender noodles for an even more substantial meal.
    fresh cilantro, chopped peanuts, lime wedges, sliced red chilies, cooked jasmine rice or noodles

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Frozen soup can be stored for 2-3 months. Reheat gently on stovetop or microwave. Be careful not to boil coconut milk vigorously.