Crockpot Thai Coconut Chicken Soup

by

Crockpot Thai Coconut Chicken Soup

Description

This Crockpot Thai Coconut Chicken Soup is creamy, comforting, and full of warm Thai-inspired flavors. Tender chicken slowly cooks in a rich coconut broth with gentle spice and citrusy freshness. It’s perfect for cozy dinners, meal prep, or when you want something nourishing but easy.

 Ingredients

Main Ingredients

  • 1 lb boneless, skinless chicken breasts

  • 4 cups chicken broth

Soup Base

  • 2 cans (13.5 oz each) coconut milk (full-fat recommended)

  • 2 tbsp red curry paste

  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

  • 2 cloves garlic, minced

Vegetables

  • 1 cup mushrooms, sliced

  • 1 red bell pepper, thinly sliced

  • 1 cup shredded carrots

Flavor Boosters

  • 1 tbsp fish sauce (or soy sauce)

  • 1 tbsp brown sugar or honey

  • Juice of 1 lime

Optional Add-Ins

  • 1 cup spinach or baby bok choy

  • Fresh cilantro, for garnish

  • Sliced green onions

  • Chili oil or red pepper flakes (for heat)

Instructions

  1. Place chicken breasts in the bottom of the crockpot.

  2. Add chicken broth, coconut milk, red curry paste, garlic, and ginger.

  3. Stir gently to combine.

  4. Add mushrooms, bell pepper, and carrots.

  5. Cover and cook:

    • Low: 6–7 hours

    • High: 3–4 hours

  6. Remove chicken, shred with two forks, and return to the crockpot.

  7. Stir in fish sauce, brown sugar, lime juice, and spinach (if using).

  8. Let cook an additional 10–15 minutes.

  9. Taste and adjust seasoning. Garnish before serving.

 Recipe Notes

  • Soup should be creamy but brothy, not thick.

  • Coconut milk may separate slightly—just stir before serving.

  • Flavor deepens the longer it sits.

 Tips for Best Results

  • Use full-fat coconut milk for the richest flavor.

  • Add lime juice at the end to keep it bright and fresh.

  • For extra protein, add shrimp during the last 30 minutes.

  • Serve with jasmine rice or rice noodles if desired.

 Servings

  • Serves 4–6

  • Serving size: about 1½ cups

Nutritional Information (Approx. per serving)

  • Calories: 320–360

  • Protein: 28 g

  • Fat: 20 g

  • Carbohydrates: 10 g

  • Fiber: 2 g

  • Sodium: 650 mg

(Values vary by brand and portion size.)

 Health Benefits

  • High protein supports muscle and fullness

  • Coconut milk provides healthy fats for energy

  • Ginger and garlic support digestion and immunity

  • Naturally gluten-free and dairy-free

 Q & A

Q: Can I use chicken thighs instead of breasts?
Yes—thighs stay extra juicy and flavorful.

Q: Can I make this spicy?
Add more red curry paste or chili oil to taste.

Q: Can I freeze this soup?
Yes—freeze up to 2 months. Stir well when reheating.

Q: Can I make it vegetarian?
Yes—swap chicken for tofu and use vegetable broth.

Q: What can I serve with this soup?
Rice, rice noodles, or crusty bread pair well.

Leave a Comment