This Crockpot Thai Coconut Chicken Soup is a vibrant, aromatic meal that brings the flavors of your favorite Thai takeout straight to your slow cooker. Featuring tender shredded chicken, creamy coconut milk, and zesty red curry, it strikes the perfect balance between spicy, savory, and sweet.
With a rich broth and fresh lime finish, this soup is effortless to prepare but tastes like it simmered all day on the stove.
Recipe Details
- Flavor Profile: A complex blend of creamy coconut sweetness, savory umami from fish sauce, and a gentle heat from red curry paste, brightened by fresh lime.
- Texture: Velvety broth surrounds tender, shredded chicken and soft, sweet bell peppers and onions.
- Time: 10 minutes prep, 3–7 hours cook time.
- Difficulty: Very Easy. It is a classic “dump and go” slow cooker recipe.
What You’ll Need
To make this recipe, you will need a standard slow cooker (crockpot). Two forks are essential for shredding the chicken once it is tender. The ingredients rely on bold Thai pantry staples like red curry paste and fish sauce, combined with fresh poultry and vegetables to create a restaurant-quality soup with minimal effort.
Ingredient Notes
- Chicken Breasts – Use 1 lb of boneless, skinless chicken breasts. Slow cooking them in the flavorful liquid ensures they stay moist and shred easily.
- Coconut Milk – A 14 oz can of full-fat coconut milk provides the luscious, creamy base. Shake the can well before opening.
- Red Curry Paste – This adds the signature Thai flavor and a mild heat. You can adjust the amount slightly depending on your spice tolerance.
- Fish Sauce – Don’t skip this! It adds a deep, salty umami flavor that is essential to Thai cuisine. It won’t make the soup taste “fishy.”
- Chicken Broth – Provides the savory liquid foundation for the soup.
- Red Bell Pepper – Sliced red pepper adds sweetness and a pop of color.
- Lime Juice – Added at the very end, fresh lime juice wakes up the flavors and cuts through the richness of the coconut milk.
- Aromatics – Onion and garlic build the savory base of the soup.
Add-ins and Substitutions
- Vegetables – You can add sliced mushrooms, snap peas, or bamboo shoots for extra texture. Add snap peas in the last 30 minutes to keep them crisp.
- Protein – Boneless skinless chicken thighs are a great substitute if you prefer dark meat. Shrimp can also be added in the last 15 minutes of cooking.
- Carbs – To make this a heartier meal, serve the soup over steamed jasmine rice or stir in cooked rice noodles just before serving.
How to Make Crockpot Thai Coconut Chicken Soup
- Combine Ingredients: Place the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced bell pepper into your Crockpot. Gently stir to combine the liquids and ensure the curry paste dissolves slightly.
- Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the chicken is tender and shreds easily.
- Shred Chicken: Carefully remove the chicken breasts from the Crockpot to a cutting board. Shred the meat using two forks, then return it to the soup, mixing thoroughly to coat the meat in the broth.
- Add Final Flavors: Stir in the fresh lime juice. This adds brightness and balances the savory and creamy flavors. Taste the soup and adjust seasoning if desired (more lime for tartness, or a pinch of salt).
- Serve: Ladle the soup into bowls, garnish generously with fresh cilantro, and enjoy warm.
Pro Tip: If you want an even richer soup, use full-fat coconut milk rather than “lite.” The fat content prevents the broth from separating during the long cook time and provides a much silkier mouthfeel.
Recipe Tips
- Don’t Overcook: While slow cookers are forgiving, chicken breast can dry out if cooked too long. Check it at the earlier end of the time range (3 hours on High or 6 hours on Low).
- Curry Paste Strength: Different brands of red curry paste have different heat levels. Start with 2 tablespoons, but if you know your brand is mild, feel free to add more.
- Fresh Lime is Key: Do not add the lime juice at the beginning of cooking, or its bright flavor will cook away. Stirring it in at the end preserves its zestiness.
FAQs
- Is this spicy? It has a mild-medium warmth depending on your curry paste. The coconut milk does a great job of mellowing out the heat.
- Can I freeze this? Yes, coconut milk soups freeze surprisingly well. Store in airtight containers for up to 3 months. The texture might separate slightly upon thawing, but a good stir while reheating fixes it.
- Is this keto/low carb? Yes, this soup is naturally low carb and high in healthy fats, making it a great keto-friendly meal.
Serving Suggestions
- Rice: Serve with a scoop of jasmine rice for a traditional Thai soup experience.
- Bread: Naan bread or a crusty baguette is great for dipping.
- Toppings: Extra lime wedges, sliced red chilies, or chopped peanuts make fun garnishes.
Make This Recipe in Advance
- Prep: You can dice the onion and bell pepper the night before to make morning assembly even faster.
- Leftovers: This soup tastes amazing the next day as the flavors meld. Store leftovers in the fridge for up to 3-4 days.
Crockpot Thai Coconut Chicken Soup
- Total Time: 7 hours 10 minutes
- Yield: 4-6 Servings 1x
Description
This Crockpot Thai Coconut Chicken Soup is a vibrant, aromatic meal that brings the flavors of your favorite Thai takeout straight to your slow cooker. Featuring tender shredded chicken, creamy coconut milk, and zesty red curry, it strikes the perfect balance between spicy, savory, and sweet. With a rich broth and fresh lime finish, this soup is effortless to prepare but tastes like it simmered all day on the stove.
Ingredients
The Soup Base
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk (full-fat recommended)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
The Aromatics & Veggies
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
The Finish
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions
Combine Ingredients
Place the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced bell pepper into the Crockpot.
Stir
Gently stir to combine the liquids and help the curry paste dissolve.
Cook
Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
Check
The soup is ready when the chicken is tender enough to shred easily.
Shred Chicken
Remove the chicken breasts to a cutting board. Shred the meat using two forks.
Return
Add the shredded chicken back into the soup and stir well.
Finish
Stir in the fresh lime juice right before serving. Why? Adding acid at the end brightens the flavor and cuts through the richness of the coconut milk.
Serve
Ladle into bowls and garnish generously with fresh cilantro.
Notes
Fat Matters: Use full-fat coconut milk rather than “lite.” The fat content prevents the broth from separating or “breaking” during the long cook time and provides a much silkier texture.
The Fish Sauce Rule: Don’t skip the fish sauce! It adds the essential salty “umami” flavor that defines Thai cuisine. It will not make the soup taste fishy.
Spice Level: The heat comes entirely from the red curry paste. Start with 2 tablespoons, but if you like it spicy, feel free to add more or garnish with sliced red chilies.
Carb Up: To make this a fuller meal, serve the soup over a scoop of steamed jasmine rice or stir in cooked rice noodles just before serving.
- Prep Time: 10 minutes
- Cook Time: 3–7 hours
- Category: Soup / Dinner
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 320
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
Keywords: slow cooker thai chicken soup, crockpot coconut curry soup, red curry chicken soup, easy thai recipes, dump and go slow cooker meals, keto chicken soup, dairy free soup
