Name: Crockpot Thai Coconut Chicken Soup
Prep time: 15 min
Cook time: PT-486332H11M46S
Total time: PT-486332H11M46S
Cuisine: Thai
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; 2 cans (13.5 oz each) full-fat coconut milk; 4 cups low-sodium chicken broth; 1 tablespoon fresh ginger, minced or grated; 3 cloves garlic, minced; 2–3 tablespoons red curry paste; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon brown sugar or palm sugar; 1 cup sliced mushrooms (optional); 1 cup carrot matchsticks or shredded carrots; Fresh cilantro, chopped (for garnish); Green onions, sliced (for garnish)

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I love how this Crockpot Thai Coconut Chicken Soup marries creamy coconut milk with warming Thai spices. The tender chicken and aromatic broth create a comforting and flavorful meal.

Why You’ll Love This Recipe

I enjoy recipes that are easy and full of vibrant flavors—that’s exactly what this soup delivers. It’s perfect for busy days, as the slow cooker does the work for me. The combination of coconut milk, lime, ginger, garlic, and a hint of heat makes every spoonful both soothing and exciting.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Full-fat coconut milk
Low-sodium chicken broth
Fresh ginger, minced or grated
Garlic cloves, minced
Red curry paste
Fish sauce
Lime juice
Brown sugar or palm sugar
Sliced mushrooms (optional but adds nice texture)
Carrot matchsticks or shredded carrots
Fresh cilantro and green onions for garnish

directions

I place the chicken in the slow cooker first.
I whisk together coconut milk, chicken broth, minced ginger, garlic, red curry paste, fish sauce, lime juice, and sugar, then pour it over the chicken.
I add sliced mushrooms and carrots if I’m using them.
I cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender.
I remove the chicken, shred it with two forks, then return it to the soup and stir.
I taste and adjust seasoning—adding more lime or fish sauce if needed.
I ladle it into bowls and garnish with chopped cilantro and green onions.

Servings and timing

This recipe yields about 6 servings.

Prep time: ~15 minutes
Crockpot cook time: 4–6 hours on low (or 2–3 hours on high)
Total time: about 4.5–6.5 hours (or 2.25–3.25 hours on high)

Variations

I swap chicken with shrimp or tofu for a pescatarian or vegetarian version.
I add red bell pepper or baby spinach toward the end for extra veggies.
I increase the heat with extra red curry paste or add sliced chili peppers.
I stir in a spoonful of peanut butter or almond butter for a richer, nutty flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simmer gently on the stove, stirring occasionally. If it thickens too much, I add a splash of coconut milk or chicken broth. I can also freeze the soup (without cilantro) for up to 2 months—thaw in the fridge before reheating.

FAQs

How spicy is this soup?

I find it has a pleasant medium heat thanks to the curry paste. I can adjust spiciness by adding more paste or sliced chili, or reduce it by using less.

Can I use light coconut milk instead of full-fat?

Yes—I sometimes use light coconut milk if I want a lighter soup, though the broth will be slightly less creamy.

Can I prep this the night before?

Absolutely—I prep ingredients the night before and pop everything in the crockpot in the morning. By dinner time, dinner’s ready.

What can I substitute for fish sauce?

I occasionally use soy sauce or tamari as a substitute, but it’s not quite as savory and umami-rich as fish sauce.

Can I add noodles or rice?

I prefer serving it over rice noodles or jasmine rice, but I don’t cook them in the soup itself to avoid absorbing too much broth. Instead, I add them to individual bowls.

Conclusion

I find this Crockpot Thai Coconut Chicken Soup to be one of my go-tos for easy, delicious comfort food. With minimal prep and hands-off cooking, I get warm, aromatic, and creamy soup that never disappoints.

Crockpot Thai Coconut Chicken Soup

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Author: Sue
Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: 4.5–6.5 hours (low) or 2.25–3.25 hours (high)
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: Thai
Diet: Gluten Free

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Description

This Crockpot Thai Coconut Chicken Soup blends creamy coconut milk with Thai spices for a warming, aromatic dish. With tender chicken, ginger, garlic, and a hint of lime, it's an easy, flavorful comfort meal made right in the slow cooker.

Instructions

Place the chicken in the bottom of the slow cooker.
In a bowl, whisk together the coconut milk, chicken broth, ginger, garlic, red curry paste, fish sauce, lime juice, and sugar.
Pour the mixture over the chicken in the slow cooker.
Add mushrooms and carrots if using.
Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.
Remove chicken, shred it with two forks, and return it to the soup.
Taste and adjust seasoning, adding more lime juice or fish sauce if desired.
Ladle into bowls and garnish with cilantro and green onions before serving.

Notes

Use shrimp or tofu as a protein alternative for variation.
Add bell pepper or spinach for extra vegetables.
Increase heat with more curry paste or sliced chilies.
For a nutty twist, stir in a spoonful of peanut or almond butter.
Store leftovers up to 4 days in the fridge or freeze for up to 2 months (omit cilantro before freezing).