Description
This Crockpot Thai Coconut Chicken Soup is a comforting, flavorful dish that combines tender chicken with creamy coconut milk, aromatic red curry paste, and fresh lime juice. Slow-cooked to perfection, it offers a rich, exotic taste that’s perfect for cozy days and is even better the next day as the flavors meld together. Ideal for an easy, hands-off dinner that fills your home with an inviting aroma.
Ingredients
Scale
Protein
- 1.5 lbs chicken breast (or thighs if preferred)
Liquids & Sauces
- 2 cans coconut milk (light version optional)
- 3 cups chicken broth (homemade or store-bought)
- 1 tablespoon fish sauce (or soy sauce as substitute)
- 3 tablespoons lime juice (fresh or bottled)
Produce
- 1 onion, chopped
- 2 red bell peppers, sliced thin
- 1 cup mushrooms, sliced (or any other preferred veggies)
- Fresh cilantro, for garnish
Spices & Sweeteners
- 2 tablespoons red curry paste (adjust to taste)
- 2 tablespoons brown sugar
Instructions
- Combine Base Ingredients: Place the chicken, coconut milk, chicken broth, and red curry paste into the crockpot. Stir well to mix all the flavors together evenly.
- Add Seasonings: Incorporate the fish sauce, lime juice, and brown sugar into the mixture. Taste at this point and adjust seasoning as needed to balance sweet, sour, and salty flavors.
- Add Vegetables: Toss in the chopped onions and thinly sliced red bell peppers. Don’t worry if the combination looks odd now, it will meld beautifully during cooking.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Stir halfway through if cooking on high to prevent scorching.
- Add Mushrooms: About 30 minutes before serving, add the sliced mushrooms and stir well to incorporate them into the soup.
- Shred Chicken: Just before serving, shred the chicken directly in the crockpot using two forks. The meat will be tender and easy to pull apart.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with jasmine rice or crusty bread. Optionally squeeze additional lime wedges on top for extra brightness.
Notes
- Using authentic Thai brand red curry paste enhances the flavor significantly.
- Lime juice is essential for brightening the soup’s flavor, do not skip it.
- This soup can be made vegetarian by substituting tofu for chicken and increasing vegetable content.
- If you don’t have a crockpot, the soup can be cooked gently on the stovetop with careful monitoring.
- This soup freezes well and can be stored in the refrigerator for a few days.
- Adding other vegetables like spinach works great for added nutrition and flavor.
- Adjust the curry paste quantity to control the soup’s spiciness.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours (depending on crockpot settings)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Keywords: Thai Coconut Chicken Soup, Crockpot Soup, Slow Cooker Soup, Thai Curry Soup, Coconut Milk Soup, Comfort Food, Easy Dinner, Slow Cooker Recipes
