Description
A rich and flavorful Slow Cooker Thai Coconut Chicken Soup that combines tender chicken breasts with a medley of aromatic spices, creamy coconut milk, and fresh vegetables. Perfect for a comforting meal with a balanced blend of sweet, savory, and tangy flavors, enhanced with fresh baby spinach, lime, and Thai basil.
Ingredients
Protein and Vegetables
- 1 lb. chicken breasts (can use up to two pounds if desired)
- 1 small white onion, diced
- 1 red bell pepper, diced
- 2 cups sliced white mushrooms
- 1 cup fresh baby spinach leaves
Flavorings and Seasonings
- 1 Tbsp. minced garlic
- 2 tsp. grated ginger
- 2 tsp. brown sugar
- 1 ½ tsp. salt
- ¼ tsp. black pepper
- 1 tsp. paprika
- ¼ cup creamy peanut butter
- 3 Tbsp. red curry paste (I use Thai Kitchen Brand)
- 2 Tbsp. soy sauce
- 1 Tbsp. fish sauce (or oyster sauce)
Liquids and Garnishes
- 32 oz. carton chicken broth
- 14 oz. can full fat coconut milk (in a can, not refrigerated type)
- 1 lime
- Sliced Thai basil (for garnish)
- Chopped peanuts (for garnish)
- Chili oil (for garnish)
Instructions
- Combine Ingredients: Add the chicken breasts, diced white onion, diced red bell pepper, sliced white mushrooms, minced garlic, grated ginger, brown sugar, salt, black pepper, paprika, creamy peanut butter, red curry paste, soy sauce, fish sauce, and chicken broth to the slow cooker. Stir thoroughly to combine all ingredients well.
- Slow Cook: Set the slow cooker to LOW and cook the mixture for 6 to 7 hours until the chicken is fully cooked and tender.
- Shred Chicken and Add Final Ingredients: Using two forks, shred the chicken directly in the slow cooker. Add the fresh baby spinach leaves and the can of full-fat coconut milk to the soup. Squeeze the juice of one lime into the soup, stir to combine, then cover and let cook for about 5 more minutes, or until the spinach wilts.
- Serve: Stir the soup once more and serve hot garnished with sliced Thai basil, chopped peanuts, and a drizzle of chili oil as desired for extra flavor and texture.
Notes
- You can increase the chicken to 2 pounds for a more protein-rich soup or to serve more people.
- If you prefer a spicier soup, add extra red curry paste or more chili oil when serving.
- The coconut milk adds creaminess and richness; do not substitute with coconut milk from the refrigerated section to preserve the authentic texture and flavor.
- This soup pairs well with steamed jasmine rice or rice noodles.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.