Crockpot Thai Coconut Chicken Soup: Comfort in Every Spoonful

Crockpot Thai Coconut Chicken Soup is a delightful blend of rich coconut milk, tender chicken, and aromatic spices that offers comfort in every spoonful.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 6 cups

Course: Soups

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 pieces Boneless, Skinless Chicken Breasts Tender protein that serves as the soup’s heart. Substitute shrimp or tofu for a different protein option.
14 ounces Coconut Milk The creamy foundation that gives the soup its signature flavor. Can use coconut cream for a richer taste.
4 cups Chicken Broth Adds depth and savory flavor to the dish. Substitute vegetable broth for a vegetarian version.
3 cloves Minced Garlic Enhances aroma and flavor. Fresh is preferred for best impact.
1 tablespoon Minced Ginger Introduces spice and complexity. Fresh ginger is recommended for the best taste.
2 tablespoons Red Curry Paste Brings warmth and vibrant flavor to the soup. Adjust quantity for a spicier taste.
1 tablespoon Fish Sauce Introduces umami depth. Substitute soy sauce for a vegetarian or vegan option.
2 tablespoons Lime Juice Brightens flavors. Fresh lime juice is best for optimum zing.
Salt and Pepper Season to taste for the perfect balance.

For the Vegetables

1 cup Chopped Carrots Adds sweetness and texture to each bite. Substitute zucchini or bell peppers for variety.
1 cup Chopped Bell Peppers Provides color and crunch; red or yellow are preferred. Substitute any sweet bell pepper you love!
1 cup Snap Peas or Green Beans Adds freshness and crunch; feel free to include other vegetables based on personal preference.

For Garnishing

Fresh Cilantro Offers a beautiful touch of color and freshness. Optional for those who prefer to skip it.
Lime Wedges A delightful serving suggestion to enhance flavor with an extra squeeze!

Equipment

Crockpot

Method

Step-by-Step Instructions

Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will serve as the flavorful base for your Crockpot Thai Coconut Chicken Soup. Layer the minced garlic and ginger generously on top; you’ll want that aromatic essence to permeate the chicken as it cooks.
Next, carefully layer chopped carrots, bell peppers, and snap peas or green beans over the chicken. Ensure the vegetables are evenly distributed, providing a pop of color and texture in every bowl.
Pour the rich coconut milk and chicken broth into the crockpot, covering the chicken and vegetables completely. Gently stir to combine all the ingredients for an evenly balanced flavor.
Stir in the red curry paste and fish sauce, ensuring they dissolve into the liquid. This infusion of flavors is what gives the soup its signature warmth and depth. Adjust seasoning with salt and pepper as needed.
Cover the crockpot with the lid and set it to cook on low for 4-6 hours or on high for 2-3 hours. Keep an eye on the time, as you want the chicken to be thoroughly cooked but still juicy.
Once the cooking time is up, carefully remove the chicken from the crockpot and use two forks to shred it into bite-sized pieces. This step will create that tender texture everyone loves.
About 15 minutes before you’re ready to serve, squeeze in the fresh lime juice. This brightens up the flavors and adds a refreshing zing to your soup.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

Using fresh garlic, ginger, and vegetables will enhance the flavor of the soup. Adjust spice levels according to your preference and customize vegetables to your liking.

Tried this recipe?

Let us know how it was!