Description
Discover the rich and flavorful taste of Thai cuisine with this Crockpot Thai Coconut Chicken Soup. Made with tender chicken, aromatic spices, and creamy coconut milk, this comforting and easy-to-make soup is perfect for cozy evenings and a healthy meal option. Whether you’re a fan of Thai food or looking to try a delicious new crockpot recipe, this Coconut Curry Soup will become a favorite in your collection.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, chopped
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup frozen spinach or kale
- 2 tablespoons fish sauce (optional)
- Juice of 1 lime
- Fresh cilantro and sliced chili for garnish
- Salt and pepper to taste
Instructions
- Chop the chicken into bite-sized pieces. Dice the onion, slice the bell pepper, and prepare the mushrooms. Mince garlic and grate ginger.
- If desired, sauté the onion, garlic, and ginger in a pan with oil until fragrant, then proceed.
- Place all ingredients—chicken, coconut milk, chicken broth, onion, garlic, ginger, red curry paste, bell pepper, and mushrooms—in the crockpot. Stir well, season with salt and pepper, then cover and cook on low for 6–8 hours or high for 4–5 hours.
- In the last 30 minutes, add frozen spinach or kale and squeeze in lime juice. Adjust seasonings and add fish sauce if using.
- Once cooked, ladle into bowls and garnish with cilantro and sliced chili. Serve warm, optionally alongside bread or salad.
Notes
- Use full-fat coconut milk for richer flavor and creaminess.
- Add a tablespoon of cornstarch or coconut flour during last 30 minutes for a thicker soup.
- Adjust spice level with extra curry paste or chili slices.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg