Go Back
–+ servings
Crockpot Thai Coconut Chicken Soup

Irresistibly Cozy Crockpot Thai Coconut Chicken Soup Recipe

Enjoy a comforting bowl of Crockpot Thai Coconut Chicken Soup, infused with rich flavors and a creamy texture perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 lbs Chicken Breast A hearty protein option; chicken thighs can add extra richness.
  • 2 cans Coconut Milk Opt for light coconut milk for a healthier twist.
  • 3 cups Chicken Broth Homemade broth elevates the flavor, but store-bought works fine.
  • 2 tablespoons Red Curry Paste Adjust according to your heat preference.
  • 1 tablespoon Fish Sauce Use soy sauce for a fish-free version.
For the Flavors
  • 3 tablespoons Lime Juice Fresh is best, but bottled will do in a pinch.
  • 2 tablespoons Brown Sugar Honey is a great substitute if desired.
  • 1 Onion Contributes an aromatic base.
  • 2 Red Bell Peppers Feel free to swap with other veggies you like.
For the Toppings
  • 1 cup Mushrooms Adds earthiness; optional but enhances the overall flavor profile.
  • Fresh Cilantro Omit if cilantro isn’t your favorite.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your crockpot, place 1.5 lbs of chicken breast, 2 cans of coconut milk, 3 cups of chicken broth, and 2 tablespoons of red curry paste. Stir these ingredients well until they're thoroughly mixed.
  2. Next, introduce 1 tablespoon of fish sauce, 3 tablespoons of lime juice, and 2 tablespoons of brown sugar into the mix. Stir again, tasting as you go to achieve the right balance of flavors.
  3. Now, add in 1 chopped onion and 2 thinly sliced red bell peppers. Stir everything together, allowing the vibrant colors to mingle.
  4. Cover your crockpot and select your cooking option. Cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, add 1 cup of sliced mushrooms to the pot, stirring them in gently.
  6. Once the cooking time is complete, shred the chicken directly in the pot using two forks until it’s nicely pulled apart. Give everything a final stir before serving warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Using a good quality Thai brand red curry paste significantly enhances the flavor of your soup. Stir occasionally if cooking on high and always taste for balance.

Tried this recipe?

Let us know how it was!