Crockpot Thai Coconut Chicken Soup
Nothing warms the soul like a flavorful, hearty bowl of soup, and this Crockpot Thai Coconut Chicken Soup is no exception! This dish combines creamy coconut milk, vibrant red curry, and tender, shredded chicken to deliver a deliciously comforting meal with a Thai-inspired twist. Thanks to the magic of a slow cooker, it’s easy to prepare too—just add the ingredients, set the timer, and let the flavors develop on their own.
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts: These become wonderfully tender and easy to shred after slow cooking.
- 1 red bell pepper thinly sliced: Adds color and a mild sweetness.
- 1 medium onion diced: Provides a savory base for the soup.
- 3 garlic cloves minced: Essential for adding depth and aroma.
- 1 tbsp fresh ginger grated: Fresh ginger adds a unique, warming flavor.
- 2 tbsp red curry paste: Adds spice heat, and a touch of sweetness.
- 4 cups 1 liter chicken broth: Forms the base of the soup; use a low-sodium version if you prefer to control the salt level.
- 1 can 13.5 oz / 400 ml coconut milk: Gives the soup its signature creamy texture.
- 1 tbsp fish sauce optional: Adds authentic Thai flavor and depth.
- 1 tbsp lime juice: Brightens up the flavors and balances the richness of the coconut milk.
- Salt and black pepper to taste: For seasoning.
- Fresh cilantro chopped, for garnish: Adds freshness to each serving.
- Fresh basil leaves chopped (optional): Enhances the herbal notes.
- Extra lime wedges: For an extra zing when serving.
Instructions
- Add Ingredients to the Crockpot
- Start by adding the chicken breasts to the bottom of the crockpot. Layer in the sliced red bell pepper, diced onion, minced garlic, and grated ginger.
- Add the red curry paste and pour in the chicken broth. Stir slightly to combine.
- Cook
- Cover the crockpot with its lid and set it to low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken
- Once the chicken is cooked, remove it from the crockpot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the crockpot.
- Add Coconut Milk and Season
- Stir in the coconut milk, fish sauce (if using), and lime juice. Let the soup cook for an additional 10-15 minutes on low to allow the flavors to meld together.
- Season with salt and black pepper to taste.
- Serve
- Ladle the soup into bowls and garnish with fresh chopped cilantro and basil if desired. Serve with extra lime wedges on the side for a burst of fresh flavor.
- What to Serve with Crockpot Thai Coconut Chicken Soup
- This soup is satisfying on its own, but it’s also delicious served with jasmine rice or a side of steamed rice noodles to make it a heartier meal. If you’re craving a little crunch, pair it with a light Thai-inspired cucumber salad or even a side of spring rolls.
Notes
Ingredient Substitutions & Additions
Vegetables: Add baby spinach, sliced mushrooms, or zucchini for extra nutrition.
Protein: Swap chicken with shrimp or tofu for a different take.
Curry paste: If you like extra heat, add a bit more curry paste, or use a spicier variety.
Coconut milk: If you prefer a lighter option, use light coconut milk.
Vegetables: Add baby spinach, sliced mushrooms, or zucchini for extra nutrition.
Protein: Swap chicken with shrimp or tofu for a different take.
Curry paste: If you like extra heat, add a bit more curry paste, or use a spicier variety.
Coconut milk: If you prefer a lighter option, use light coconut milk.