Crockpot Thai Coconut Chicken Soup Recipe

Introduction

This Crockpot Thai Coconut Chicken Soup is a warm, comforting dish that blends creamy coconut milk with vibrant Thai flavors. Easy to prepare and full of fresh veggies, it’s perfect for busy days when you want a flavorful meal ready with minimal effort.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (14 ounces) coconut milk
• 4 cups chicken broth
• 1 cup chopped carrots
• 1 cup chopped bell peppers (red or yellow preferred)
• 1 cup snap peas or green beans
• 2 tablespoons red curry paste
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• Fresh cilantro, for garnishing
• Lime wedges, for serving
• Salt and pepper to taste

Instructions

1. Step 1: Place the boneless, skinless chicken breasts at the bottom of the crockpot.
2. Step 2: Sprinkle the minced garlic and ginger over the chicken evenly.
3. Step 3: Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
4. Step 4: Pour the coconut milk and chicken broth into the crockpot.
5. Step 5: Stir in the red curry paste and fish sauce until well combined with the liquids.
6. Step 6: Add salt and pepper to taste.
7. Step 7: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easily shredded.
8. Step 8: About 30 minutes before the cooking time ends, shred the chicken with two forks and stir it back into the soup.
9. Step 9: Stir in the lime juice just before serving for a fresh, tangy finish.
10. Step 10: Serve hot, garnished with fresh cilantro and lime wedges.

Tips & Variations

• For extra heat, add a chopped Thai chili or a pinch of red pepper flakes along with the curry paste.
• You can substitute chicken thighs for a more tender and flavorful option.
• Use jasmine rice or warm naan bread to serve alongside and soak up the delicious broth.
• To make it vegetarian, replace chicken with tofu and use vegetable broth instead of chicken broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. If the soup thickens after refrigeration, add a splash of chicken broth or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just add extra cooking time to ensure they are fully cooked and tender before shredding.

Is this soup spicy?

The recipe has a mild to moderate spice level from the red curry paste. You can adjust the heat by adding more or less curry paste or including fresh chilies for extra kick.

Crockpot Thai Coconut Chicken Soup Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

This Crockpot Thai Coconut Chicken Soup is a flavorful and comforting dish that combines tender chicken breasts with creamy coconut milk, vibrant vegetables, and aromatic Thai spices. Slow-cooked to perfection in a crockpot, this soup delivers a spicy and creamy broth infused with red curry paste, garlic, ginger, and fish sauce, balanced with fresh lime juice and garnished with cilantro and lime wedges. It’s perfect for a cozy meal that’s easy to prepare and bursting with authentic Thai flavors.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 4-6 hours on low or 2-3 hours on high
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein

• 1 pound boneless, skinless chicken breasts

Vegetables

• 1 cup chopped carrots
• 1 cup chopped bell peppers (red or yellow preferred)
• 1 cup snap peas or green beans
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced

Liquids & Sauces

• 1 can (14 ounces) coconut milk
• 4 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons lime juice

Seasonings & Garnishes

• Salt and pepper to taste
• Fresh cilantro, for garnishing
• Lime wedges, for serving

Instructions

1. Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot to create a flavorful protein base for the soup.
2. Add Aromatics: Sprinkle the minced garlic and ginger evenly over the chicken to infuse the broth with aromatic flavors as it cooks.
3. Incorporate Vegetables: Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken, adding color and nutrition.
4. Mix in Liquids: Pour the coconut milk and chicken broth into the crockpot, ensuring all ingredients are covered with the savory liquid.
5. Add Flavor: Stir in the red curry paste and fish sauce thoroughly to blend the Thai spices throughout the soup.
6. Season: Add salt and pepper to taste, enhancing the overall flavor profile of the soup.
7. Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and easily shredded.
8. Shred Chicken: About 30 minutes before the cooking time is complete, shred the chicken directly in the crockpot using two forks and stir it back into the soup.
9. Add Lime Juice: Stir in the lime juice just before serving to add a fresh, tangy brightness to the dish.
10. Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges for a vibrant finish. Serve hot.

Notes

• Use red or yellow bell peppers to add a touch of sweetness and color contrast.
• For extra heat, add more red curry paste or include slices of fresh chili peppers.
• If you prefer a thicker soup, reduce the chicken broth by one cup before cooking.
• Shredding the chicken in the crockpot allows it to soak up more of the flavorful broth.
• Serve with jasmine rice or crusty bread to complement the soup and make it more filling.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Thai coconut chicken soup, crockpot soup, slow cooker soup, red curry soup, coconut milk soup, easy Thai soup