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.
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)
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).
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
