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Crockpot Thai Coconut Chicken Soup

A comforting and flavorful soup made with tender chicken, coconut milk, and spicy red curry, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast (or thighs if you prefer dark meat)
  • 2 cans coconut milk (light version works)
  • 3 cups chicken broth homemade adds a nice touch, but store-bought is just fine
  • 2 tablespoons red curry paste adjust for spice level
  • 1 tablespoon fish sauce (or soy sauce if you prefer)
  • 3 tablespoons lime juice fresh is best, but bottled is a good backup
  • 2 tablespoons brown sugar
  • 1 onion, chopped
  • 2 red bell peppers, sliced thin
  • 1 cup mushrooms, sliced (or any leftover veggies)
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. In your crockpot, add the chicken, coconut milk, chicken broth, and red curry paste. Stir it all together until it’s mixed well.
  2. Toss in the fish sauce, lime juice, and brown sugar. Taste to adjust the balance of flavors.
  3. Add the chopped onion and sliced bell peppers to the crockpot.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. About 30 minutes before serving, add the sliced mushrooms and give it a good stir.
  6. Use two forks to shred the chicken right in the pot.

Notes

Garnish with fresh cilantro and serve with lime wedges, crunchy bread, or over jasmine rice. Store leftovers in an airtight container for up to 4 days or freeze for about 3 months.