Description

This easy and flavorful Crockpot Thai Coconut Chicken Soup is a comforting meal that’s perfect for busy weeknights. Tender chicken, creamy coconut milk, and aromatic Thai spices simmer together for a delicious and satisfying dish.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs (or breasts)
1 tablespoon olive oil or coconut oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 pound cremini mushrooms, sliced
4 cups low-sodium chicken broth
1 (13.5 ounce) can full-fat coconut milk
2 tablespoons red curry paste (adjust to your spice preference)
1 tablespoon soy sauce or tamari
1 tablespoon fish sauce (optional)
1 teaspoon brown sugar or honey
1 lime, juiced
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped, for garnish
Fresh basil, chopped, for garnish
Optional additions: 1 cup sliced red bell peppers, 1 cup snap peas or snow peas, 1/4 cup chopped peanuts for topping, cooked rice noodles for serving.

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Instructions

1. Pat the chicken thighs dry. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly browned.
2. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Place the seared chicken thighs in the bottom of your slow cooker. Add the sautéed onion, garlic, and ginger.
4. Pour in the chicken broth and coconut milk. Stir in the red curry paste, soy sauce (or tamari), fish sauce (if using), and brown sugar (or honey).
5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
6. Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
7. Return the shredded chicken to the slow cooker. Stir in the fresh lime juice. Taste and adjust seasoning with salt, pepper, and more soy sauce or curry paste if needed.
8. If adding vegetables like bell peppers or snap peas, add them in the last 30-60 minutes of cooking on high or 1-2 hours on low.
9. Serve hot, garnished with fresh cilantro and basil. Squeeze extra lime wedges over the top just before eating. Serve over cooked rice, quinoa, or rice noodles if desired.

Notes

Allow the soup to cool completely before transferring to airtight containers for storage in the refrigerator for up to 3-4 days. It also freezes very well for up to 2-3 months, though the coconut milk may separate slightly upon thawing and require a good stir. Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the soup is too thick after reheating.

Prep Time: 20 minutes
Cook Time: 4-8 hours
Category: Soup
Method: Slow Cooker
Cuisine: Thai-inspired

Nutrition

Serving Size: 1.5 cups
Calories: Approximately 350-450 kcal (varies based on ingredients and serving size)
Sugar: Approximately 5-8g
Sodium: Approximately 600-900mg (varies based on broth and soy sauce sodium content)
Fat: Approximately 20-30g
Carbohydrates: Approximately 10-15g
Fiber: Approximately 2-4g
Protein: Approximately 30-40g