Description
This Crockpot Thai Coconut Chicken Soup brings together the warm, soothing flavors of Thai cooking with the ease of slow-cooker magic. Creamy coconut milk swirls with red curry paste, mushrooms, peppers, and tender chicken offering a bowl that feels both restorative and indulgent.
Ingredients
Units
Scale
- 1 pound cooked chicken breast, shredded or chopped
- 1 small yellow onion, sliced
- 1 large red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 8 oz white mushrooms, sliced
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 (13.5 oz) cans full-fat coconut milk or coconut cream
- 1 1/2 tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice
- To garnish: sliced green onions, chopped fresh cilantro, lime wedges
Instructions
- In a 6-quart slow cooker, add cooked chicken, onion, bell pepper, garlic, ginger, mushrooms, and brown sugar.
- Add chicken broth, coconut milk, red curry paste, soy sauce, and rice wine vinegar. Stir everything until combined.
- Cover and cook on HIGH for 2½ hours or LOW for 4 hours. Stir occasionally to blend flavors.
- Once cooked, stir in lime juice and taste. Adjust seasoning with salt or more lime if needed.
- Ladle into bowls and garnish with green onions, fresh cilantro, and lime wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave. Use full-fat coconut milk for best texture. Don’t skip the lime it balances the richness perfectly.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
