Crockpot Thai Coconut Chicken Soup Recipe
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.
- 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
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
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot to create a flavorful protein base for the soup.
- Add Aromatics: Sprinkle the minced garlic and ginger evenly over the chicken to infuse the broth with aromatic flavors as it cooks.
- Incorporate Vegetables: Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken, adding color and nutrition.
- Mix in Liquids: Pour the coconut milk and chicken broth into the crockpot, ensuring all ingredients are covered with the savory liquid.
- Add Flavor: Stir in the red curry paste and fish sauce thoroughly to blend the Thai spices throughout the soup.
- Season: Add salt and pepper to taste, enhancing the overall flavor profile of the soup.
- 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.
- 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.
- Add Lime Juice: Stir in the lime juice just before serving to add a fresh, tangy brightness to the dish.
- 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
