Crockpot Thai Coconut Chicken Soup: A Cozy Delight Recipe
This Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish perfect for cozy days. Combining tender chicken, creamy coconut milk, vibrant red curry paste, and fresh vegetables, this soup delivers a delicious balance of spicy, sweet, and tangy flavors with minimal effort. Slow-cooked to perfection, it’s an easy meal that warms you from the inside out.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker (Crockpot)
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Proteins
- 1.5 lbs chicken breast or thighs
Liquids
- 2 cans coconut milk (use light coconut milk if preferred)
- 3 cups chicken broth
- 3 tablespoons lime juice (fresh preferred, bottled acceptable)
- 1 tablespoon fish sauce (or soy sauce as an alternative)
Flavorings
- 2 tablespoons red curry paste (adjust to taste)
- 2 tablespoons brown sugar
Vegetables
- 1 onion, chopped
- 2 red bell peppers, sliced thin
- 1 cup mushrooms, sliced
Garnish
- Fresh cilantro (optional, for garnish)
Instructions
- Combine main ingredients: Place the chicken, coconut milk, chicken broth, and red curry paste into the crockpot. Stir well to mix the curry paste evenly into the liquids, creating a flavorful base.
- Add seasonings: Stir in the fish sauce, lime juice, and brown sugar. Taste the broth here to adjust seasonings based on your preference for salty, tangy, or sweet.
- Add vegetables: Add the chopped onion and sliced red bell peppers to the crockpot. Stir lightly. The mixture may look unusual at this point, but the flavors will meld during cooking.
- Cook the soup: Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. If in a hurry, you can start on high and then switch to low halfway through the cooking time.
- Add mushrooms: About 30 minutes before serving, add the sliced mushrooms to the crockpot and stir gently to incorporate them.
- Shred the chicken: Just before serving, use two forks to shred the cooked chicken directly in the crockpot. The meat will be tender and will easily pull apart, mixing beautifully with the broth and vegetables.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy the warm, fragrant soup!
Notes
- You can substitute chicken thighs for a richer flavor and more tender meat.
- Adjust red curry paste to suit your spice tolerance; add more for more heat.
- If you prefer a vegetarian or vegan version, substitute chicken with tofu and use vegetable broth and soy sauce instead of fish sauce.
- Leftovers store well refrigerated for up to 4 days and can be frozen for up to 2 months.
- For an extra kick, add sliced fresh chili or a dash of chili flakes before serving.
- If cilantro tastes soapy to you, try garnishing with chopped green onions or Thai basil instead.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: Thai chicken soup, coconut chicken soup, crockpot soup, slow cooker Thai recipe, red curry soup, easy Thai soup, healthy chicken soup
