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