Go Back
–+ servings
Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup: Comfort in Every Spoonful

Crockpot Thai Coconut Chicken Soup brings comforting Thai flavors to your home with ease.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Boneless, Skinless Chicken Breasts You can swap this with shrimp or extra firm tofu for an alternative protein source.
  • 14 oz Coconut Milk For a richer experience, consider using coconut cream instead.
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegan twist.
  • 1 cup Chopped Carrots Feel free to replace with any root vegetable you enjoy.
  • 1 cup Chopped Bell Peppers Any variety of bell pepper will work for your taste.
  • 1 cup Snap Peas or Green Beans Can be swapped with broccoli or zucchini for a different texture.
  • 2 tablespoons Red Curry Paste Adjust to your liking for more heat.
  • 3 cloves Minced Garlic Garlic powder can also do the trick.
  • 1 tablespoon Minced Ginger Use ground ginger as a substitute but reduce the amount.
  • 1 tablespoon Fish Sauce Soy sauce can be used for a vegetarian alternative.
  • 2 tablespoons Lime Juice Fresh limes are best, though bottled will work in a hurry.
For Garnish
  • Fresh Cilantro Green onions can be used as a substitute if desired.
  • Lime Wedges Feel free to omit them if you're not a fan.
  • Salt and Pepper to taste

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of a large crockpot.
  2. Add Aromatics: Sprinkle minced garlic and ginger over the chicken.
  3. Layer the Vegetables: Layer chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
  4. Incorporate the Broths: Pour the coconut milk and chicken broth over the layered ingredients.
  5. Stir in Spices: Stir in red curry paste and fish sauce.
  6. Season to Taste: Season the soup with salt and pepper.
  7. Slow Cook: Cover and set to cook on low for 4–6 hours or high for 2–3 hours.
  8. Shred the Chicken: About 30 minutes before serving, shred the chicken in the crockpot.
  9. Add Fresh Lime Juice: Squeeze in fresh lime juice before serving.
  10. Serve and Garnish: Ladle soup into bowls, garnishing with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

Use fresh ingredients for the best flavor. Customize protein as needed and monitor spice levels for desired heat. Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!