Crockpot Thai Coconut Chicken Soup
This Crockpot Thai Coconut Chicken Soup is the perfect cozy meal that’s simple to make, loaded with flavor, and perfect for a busy day. Just toss everything into your Crockpot and let it work its magic. With tender chicken, creamy coconut milk, a hint of spice from red curry paste, and a squeeze of lime for brightness, this soup is sure to become a family favorite. Plus, it’s super customizable, so feel free to add extra veggies or adjust the spice level to suit your taste!
Servings 8
Equipment
Ingredients
- 1 lb chicken breasts or thighs boneless, skinless
- 1 can coconut milk 14 oz (full-fat)
- 4 cups chicken broth or veggie broth
- 1 onion , diced
- 3 garlic cloves, minced
- 1 tablespoon ginger fresh grated or powdered ginger
- 1 tablespoon red curry paste adjust for spice level
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper , thinly sliced
- 1 cup mushrooms , sliced optional
- 1 lime for juice
- Fresh cilantro and basil for garnish optional
- Chili flakes for extra spice optional
Instructions
Prepare the Crockpot:
- Place the chicken in the bottom of the Crockpot.
Add the Liquids & Flavorings:
- Pour in the coconut milk and chicken broth. Add diced onion, minced garlic, ginger, red curry paste, fish sauce, and brown sugar. Stir to combine.
Add the Veggies:
- Toss in the bell pepper and mushrooms (if using). Stir again.
Set the Crockpot:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Shred the Chicken:
- Once cooked, remove the chicken and shred it using two forks. Add the shredded chicken back into the soup.
Finish the Soup:
- Squeeze in lime juice and adjust the seasoning to taste. Add chili flakes if you want extra heat.
Serve:
- Spoon the soup into bowls and garnish with fresh cilantro and basil.
Notes
- For a heartier meal, add rice noodles or cooked rice at the end.
- This soup can be made ahead and tastes even better the next day!
- Freeze leftovers for up to 3 months.