Crockpot Thai Coconut Chicken Soup Recipe
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.
- 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
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
- Prepare Ingredients: Gather all ingredients. Slice the vegetables and mince the garlic and ginger to have everything ready for the crockpot.
- 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.
- 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.
- 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.
- 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.
- 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
