Crockpot Thai Coconut Chicken Soup Recipe

Introduction

This Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish that’s perfect for busy days. With tender chicken, creamy coconut milk, and fragrant Thai spices, it’s an effortless meal that brings warmth and exotic flavors to your table.

Ingredients

• 2 lbs chicken (breasts or thighs), cut into pieces
• 2 cups coconut milk
• 2 tablespoons Thai curry paste or Thai spice blend
• 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce (optional)
• Juice of 1 lime
• Fresh cilantro and sliced chili for garnish

Instructions

1. Step 1: Add the chicken pieces, coconut milk, Thai curry paste, chicken broth, garlic, ginger, and fish sauce to the crockpot. Stir to combine all ingredients well.
2. Step 2: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
3. Step 3: About 30 minutes before serving, stir in the mixed vegetables so they stay crisp and fresh.
4. Step 4: Once cooked, stir in lime juice. Serve the soup hot, garnished with fresh cilantro and sliced chili if desired.

Tips & Variations

• For extra heat, add fresh chopped chilies or a splash of sriracha before serving.
• Substitute chicken thighs for breasts for more flavorful and moist meat.
• If you prefer a thicker soup, remove a cup of the broth before cooking and stir in cornstarch dissolved in water during the last 30 minutes.
• Vegetables like mushrooms or baby corn also work well in this soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken upon cooling; add a splash of broth or water when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it will need to cook longer to ensure it reaches a safe temperature. Adjust cooking times accordingly, especially when using the low setting.

Is this soup suitable for those with dairy allergies?

Yes, this recipe uses coconut milk instead of dairy, making it naturally dairy-free and suitable for those with dairy allergies.

Crockpot Thai Coconut Chicken Soup Recipe

Print Recipe

★★★★★

5 from 142 reviews

This Crockpot Thai Coconut Chicken Soup is a creamy, flavorful, and comforting dish that combines tender chicken, rich coconut milk, and aromatic Thai spices simmered to perfection with fresh vegetables. Perfect for an easy weeknight meal or cozy family dinner, this slow-cooked soup delivers authentic Thai flavors with minimal effort.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein

• 1.5 pounds boneless, skinless chicken breasts or thighs

Liquid

• 2 cans (13.5 oz each) coconut milk
• 4 cups chicken broth

Vegetables

• 1 cup carrots, sliced
• 1 cup bell peppers, thinly sliced (red or yellow)
• 1 cup mushrooms, sliced
• 1 cup baby corn, halved (optional)
• 1 medium onion, thinly sliced

Spices and Herbs

• 2 tablespoons red curry paste
• 1 tablespoon Thai fish sauce
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1–2 fresh red chilies, sliced (optional, for heat)
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Prepare Ingredients: Gather all ingredients. Slice the vegetables and mince the garlic and ginger to have everything ready for the crockpot.
2. Combine in Crockpot: Place the chicken breasts or thighs at the bottom of the crockpot. Add sliced carrots, bell peppers, mushrooms, baby corn, and onion on top.
3. Add Liquids and Spices: Pour in the coconut milk and chicken broth. Stir in the red curry paste, fish sauce, grated ginger, minced garlic, brown sugar, and fresh chili slices if using. Mix gently to combine but keep the chicken at the bottom for even cooking.
4. Cook the Soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the soup and stir well.
6. Finish and Serve: Stir in the fresh lime juice for brightness. Taste and adjust seasoning if necessary with extra fish sauce or lime juice. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

Notes

• For a spicier soup, add more red curry paste or fresh chilies.
• You can substitute chicken thighs for a juicier, more flavorful option.
• Serve with jasmine rice or rice noodles for a more filling meal.
• Leftovers keep well in the refrigerator for up to 3 days.
• To make it vegetarian, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.

Keywords: Thai chicken soup, crockpot soup, coconut chicken soup, slow cooker Thai recipe, easy Thai soup