Description
This Crockpot Thai Coconut Chicken Soup is a creamy and comforting slow-cooker recipe bursting with bold Thai flavors. Tender shredded chicken simmers with fresh vegetables, aromatic ginger, spicy red curry paste, and rich coconut milk to create a warming, flavorful soup perfect for busy nights.
Ingredients
Protein and Vegetables
- 1 pound cooked chicken breast, shredded or cut into bite-sized pieces
- 1 small yellow onion, sliced
- 1 large red bell pepper, sliced into bite-sized pieces
- 3 large garlic cloves, minced
- 1 tablespoon peeled and grated fresh ginger
- 8 ounces white mushrooms, sliced
Liquids and Seasonings
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 (13.5-ounce) cans full-fat coconut milk or coconut cream
- 1 ½ tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice, plus more for serving
Garnishes
- Green onions, thinly sliced
- Fresh chopped cilantro
Instructions
- Prepare Ingredients: Gather cooked shredded chicken, sliced onion and bell pepper, minced garlic, grated ginger, and sliced mushrooms. This helps ensure all ingredients are ready before slow cooking.
- Add to Slow Cooker: Place the shredded chicken, onions, peppers, garlic, ginger, mushrooms, and brown sugar into a 6-quart slow cooker. This creates the flavorful base for the soup.
- Pour Liquids and Seasonings: Pour in the chicken broth, full-fat coconut milk, red Thai curry paste, soy sauce, and rice wine vinegar over the mixture. Stir well until all ingredients are combined evenly.
- Cook the Soup: Cover the slow cooker with its lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally to distribute flavors and prevent sticking.
- Finish with Lime Juice: Stir in fresh lime juice and adjust seasoning to taste with additional salt or lime juice if desired. This brightens and balances the soup.
- Serve and Garnish: Ladle the soup into bowls and finish with sliced green onions, fresh chopped cilantro, and extra lime wedges on the side for squeezing. Enjoy warm.
Notes
- Use cooked chicken breast ahead of time or rotisserie chicken to save time.
- Full-fat coconut milk or cream provides the best creamy texture and flavor.
- Adjust curry paste amount to your preferred level of spiciness.
- Stir occasionally during cooking on HIGH to avoid scorch spots.
- This soup stores well and flavors deepen after refrigeration; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
