Crockpot Thai Coconut Chicken Soup
A cozy and aromatic Thai-inspired soup made with coconut milk, chicken, and fresh vegetables, all cooked effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 1 lb chicken breast (bone-in or boneless) Thighs add more flavor.
- 1 can coconut milk (14 oz) Full fat for creamier soup.
- 4 cups chicken broth Use low-sodium if adding more fish sauce.
- 1 tablespoon red curry paste Adjust to taste; less for mild.
- 2 tablespoons fish sauce Substitute 1–2 tsp soy sauce for a milder option.
- 1 tablespoon lime juice Fresh is best.
- 1 count bell pepper, sliced Any color.
- 1 cup carrots, sliced Use matchsticks or rounds.
- 1 cup sugar snap peas Or snow peas.
- 1 teaspoon ginger, minced Or 1/2 tsp ground ginger.
- 2 cloves garlic, minced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Place the chicken breasts in the bottom of your crockpot.
- Pour in the coconut milk and chicken broth. Stir gently so the liquid covers the chicken.
- Add red curry paste, fish sauce, lime juice, minced ginger, and garlic. Mix until the curry paste is mostly dissolved.
- Nestle the sliced bell pepper, carrots, and sugar snap peas into the broth.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken registers 165°F and is very tender.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded meat to the crockpot. Stir and taste; adjust with more lime or fish sauce if needed.
Serving
- Serve hot in bowls and garnish with chopped cilantro and lime wedges.
Notes
For a vegetarian version, swap the chicken for firm tofu and use vegetable broth plus a vegan fish sauce alternative. This soup reheats well and freezes easily. For added flavor, consider browning the chicken before adding it to the crockpot.