Description
This Crockpot Thai Coconut Chicken Soup is a flavorful, comforting dish infused with aromatic Thai spices, creamy coconut milk, tender chicken, and fresh vegetables. It’s the perfect dump-and-go slow cooker meal for busy days with a delicious exotic twist.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 2 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 lime, juiced
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- 1 cup mushrooms, sliced (optional)
- 1 small onion, thinly sliced
- 1 tablespoon olive oil or sesame oil
- Salt and pepper to taste
- Optional: fresh Thai basil, red chili slices, cooked rice or rice noodles for serving
Instructions
- Heat oil in a skillet over medium heat. Sauté garlic, ginger, and onion for 2-3 minutes until fragrant.
- Transfer sautéed aromatics to the crockpot. Add chicken thighs, bell peppers, mushrooms, red curry paste, fish sauce, soy sauce, brown sugar, and chicken broth.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken, shred it using two forks, then return to the crockpot.
- Stir in coconut milk and lime juice. Let cook for another 15-20 minutes on low.
- Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
- Stir in chopped cilantro before serving. Garnish with extra herbs, chili slices, and serve over rice or noodles if desired.
Notes
- Use chicken breast if preferred, but thighs offer more flavor and tenderness.
- For extra spice, add a sliced Thai chili or a dash of chili oil.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Make it vegan by using tofu and vegetable broth, and omit the fish sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
