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.
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
Instructions
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Place chicken breasts in the bottom of the Crockpot.
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Add chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper.
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Stir to combine, making sure curry paste is well-mixed into the broth.
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is fully cooked and tender.
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Remove chicken, shred with two forks, and return to the soup.
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Stir in lime juice and adjust seasoning with more fish sauce or salt if needed.
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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
