Crockpot Thai Coconut Chicken Soup

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Crockpot Thai Coconut Chicken Soup

Description

Crockpot Thai Coconut Chicken Soup—also known as Tom Kha Gai—is a fragrant, creamy, and soothing soup that combines the warmth of coconut milk with the zesty flavors of lime, ginger, and Thai spices. This slow-cooked version is effortless yet authentic, creating tender chicken infused with exotic flavors that make every spoonful comforting and satisfying. Perfect for a cozy dinner or meal prep for the week.

Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts (or thighs)

  • 4 cups low-sodium chicken broth

  • 1 (13.5 oz) can coconut milk (full-fat for creamier texture)

  • 1 red bell pepper, thinly sliced

  • 1 cup mushrooms, sliced (shiitake or button)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 2 tbsp Thai red curry paste

  • 2 tbsp fish sauce

  • 1 tbsp brown sugar (optional)

  • Juice of 2 limes

  • ½ cup fresh cilantro, chopped

  • 1–2 Thai chilies or jalapeños, sliced (optional for spice)

  • Salt and pepper to taste

For serving (optional):

  • Cooked jasmine rice or rice noodles

  • Extra lime wedges and cilantro

Instructions

  1. Prep the Crockpot:
    Add chicken, broth, curry paste, garlic, ginger, onion, fish sauce, and brown sugar to the crockpot. Stir to combine.

  2. Slow Cook:
    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.

  3. Shred the Chicken:
    Remove chicken, shred with two forks, and return to the crockpot.

  4. Add Coconut Milk & Veggies:
    Stir in coconut milk, mushrooms, and bell pepper. Cook an additional 30 minutes on LOW.

  5. Finish & Season:
    Add lime juice, cilantro, and Thai chilies. Taste and adjust seasoning with salt, pepper, or extra curry paste.

  6. Serve:
    Ladle soup into bowls. Serve plain or over jasmine rice or rice noodles. Garnish with extra cilantro and lime wedges.

Notes

  • For a vegetarian version, use vegetable broth and tofu instead of chicken.

  • Use lite coconut milk for a lower-fat version, though full-fat gives a richer taste.

  • Lemongrass stalks or kefir lime leaves can enhance the authentic Thai aroma if available.

  • You can prepare the base the night before and refrigerate it for an easy morning dump-and-go meal.

Tips

  • Add the coconut milk at the end to prevent curdling.

  • If you like spice, stir in a bit of sriracha or extra curry paste before serving.

  • Fresh lime juice brightens the flavor—don’t skip it!

  • This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 2 months.

Servings

  • Serves: 6

  • Prep Time: 15 minutes

  • Cook Time: 6–7 hours (low)

  • Total Time: Approx. 7 hours

Nutritional Information (Per Serving)

(Approximation)

  • Calories: 310

  • Protein: 27g

  • Fat: 16g

  • Carbohydrates: 14g

  • Fiber: 2g

  • Sugar: 5g

  • Sodium: 690mg

Health Benefits

  • Immune Boosting: Ginger, garlic, and lime help strengthen immunity.

  • High Protein: Chicken provides lean protein to support muscle health.

  • Healthy Fats: Coconut milk offers beneficial medium-chain fatty acids.

  • Gut-Friendly: Ginger and fermented fish sauce aid digestion.

  • Anti-Inflammatory: Thai herbs like cilantro and chili have anti-inflammatory compounds.

Q & A

Q1: Can I use frozen chicken?
A: Yes, but increase the cooking time by 1 hour and ensure it reaches 165°F internally.

Q2: Can I make this on the stovetop?
A: Absolutely—simmer for 25–30 minutes on low after sautéing garlic, onion, and ginger first.

Q3: Can I make it spicier?
A: Add more Thai red curry paste or fresh chilies for extra heat.

Q4: What can I use instead of fish sauce?
A: Soy sauce or tamari for a vegetarian version; add a dash of lime for acidity.

Q5: How do I thicken the soup?
A: Simmer uncovered for 15 minutes or stir in a small slurry of cornstarch and water.

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