Thai Coconut Chicken Soup

Why You’ll Love This Recipe

Crockpot Thai-Inspired Chicken Soup is a flavorful, aromatic dish that brings the best of Thai cuisine right to your kitchen with minimal effort. The combination of creamy coconut milk, spicy red curry paste, and tangy lime juice creates a rich, vibrant broth that infuses the chicken with incredible flavor. With the addition of fish sauce, red bell pepper, and cilantro, this soup is refreshing, satisfying, and full of complex flavors. The slow cooker does all the work, allowing you to come home to a comforting bowl of soup packed with authentic Thai flavors.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 lime, juiced
• Fresh cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place the chicken breasts at the bottom of the Crockpot.
2. Add the chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
3. Stir to combine all ingredients, ensuring the curry paste is well-mixed into the broth.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
5. Remove the chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the soup.
6. Stir in the lime juice and taste the soup for seasoning. Adjust salt or add more fish sauce if needed.
7. Serve hot, garnished with fresh cilantro.

Servings and Timing

• Servings: 4-6
• Cooking Time: 6-7 hours on low or 3-4 hours on high

Variations

• Vegetarian Version: Skip the chicken and substitute with tofu or extra vegetables like mushrooms, zucchini, or baby corn for a hearty vegetarian version.
• Spicy Kick: If you like your soup spicier, add more red curry paste or a chopped jalapeño or Thai bird’s eye chili.
• Noodle Option: Add rice noodles or serve the soup over steamed jasmine rice for a heartier meal.
• Herb Variations: Garnish with basil or mint along with cilantro for a more aromatic twist.

Storage/Reheating

• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• Reheating: Reheat the soup on the stovetop over low heat, adding extra chicken broth or coconut milk if the soup has thickened too much during storage.

FAQs

How long can I keep leftovers of Crockpot Thai-Inspired Chicken Soup?

Leftovers can be stored in the fridge for up to 4 days in an airtight container.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just increase the cooking time by 1 hour if cooking on low.

Can I use a different type of curry paste?

Yes, you can use green curry paste or yellow curry paste if you prefer a milder flavor than the red curry paste provides. The taste will vary slightly, but it will still be delicious.

Can I make this soup spicier?

Yes, to increase the spice level, add more red curry paste, or add sliced fresh chilies, such as Thai bird’s eye chilies, or a pinch of cayenne pepper.

Can I use something other than fish sauce?

If you don’t have fish sauce, you can substitute with soy sauce or tamari for a vegetarian version, though it will alter the flavor profile slightly.

Can I add other vegetables to this soup?

Yes, you can add vegetables like mushrooms, zucchini, carrots, or spinach to increase the flavor and nutritional value of the soup. Add them in during the last 1-2 hours of cooking.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for a few days. Reheat before serving and garnish with fresh cilantro just before serving.

How do I adjust the consistency of the soup?

If the soup is too thick, you can thin it out by adding a little more chicken broth or coconut milk. If it’s too thin, cook it uncovered for the last 30 minutes to reduce and thicken.

Can I make this soup vegetarian?

Yes, for a vegetarian version, use tofu or extra vegetables like mushrooms or baby corn in place of chicken and make sure to use a vegetable broth instead of chicken broth.

Can I add noodles to this soup?

Yes! This soup pairs beautifully with rice noodles or any type of Asian-style noodles. Add them during the last 30 minutes of cooking to keep them from overcooking.

Conclusion

Crockpot Thai-Inspired Chicken Soup is a flavorful, easy-to-make dish that brings all the vibrant, aromatic flavors of Thai cuisine to your home. With creamy coconut milk, spicy red curry paste, and fresh lime juice, this soup is rich, comforting, and perfectly balanced. Whether you enjoy it as a standalone meal or serve it with rice noodles, it’s sure to be a crowd-pleaser. This is one of those recipes that will make you feel like you’re dining at your favorite Thai restaurant, but with the convenience of your slow cooker!

Thai Coconut Chicken Soup

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• Author: Julia
• Total Time: 6.5 to 7.5 hours
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

Crockpot Thai-Inspired Chicken Soup is a flavorful and aromatic dish packed with rich coconut milk, spicy red curry paste, and tangy lime juice. Infused with tender chicken, red bell pepper, and fresh cilantro, this soup brings the bold flavors of Thai cuisine right to your kitchen. Easy to make with minimal effort, it’s a perfect comforting meal for any day of the week, whether served on its own or with noodles or rice.

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Ingredients

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (14 oz) coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

1 onion, diced

2 garlic cloves, minced

1 red bell pepper, sliced

1 lime, juiced

Fresh cilantro for garnish

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Instructions

1. Place chicken breasts in the bottom of the Crockpot.

2. Add chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper.

3. Stir to combine, making sure curry paste is well-mixed into the broth.

4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is fully cooked and tender.

5. Remove chicken, shred with two forks, and return to the soup.

6. Stir in lime juice and adjust seasoning with more fish sauce or salt if needed.

7. Serve hot, garnished with fresh cilantro.

Notes

For extra spice, increase the red curry paste or add fresh chilies like Thai bird’s eye chilies or jalapeños.

Substitute chicken with tofu or extra vegetables for a hearty vegetarian version.

Serve with rice noodles or jasmine rice for a more filling meal.

For a dairy-free version, use coconut cream or almond milk instead of coconut milk.

• Prep Time: 10 minutes
• Cook Time: 6-7 hours on low or 3-4 hours on high
• Category: Soup, Thai-Inspired, Comfort Food
• Method: Slow Cooker
• Cuisine: Thai