Here’s a comforting and flavorful Crockpot Thai Coconut Chicken Soup recipe that’s easy to prepare and perfect for a cozy meal. The creamy coconut milk combined with Thai-inspired flavors like ginger, garlic, and lime creates a rich and aromatic broth.
Crockpot Thai Coconut Chicken Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 tablespoon red curry paste (adjust to taste for spice)
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon brown sugar (optional for sweetness)
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned or sliced thin
- 1 cup mushrooms, sliced (optional)
- 1 tablespoon lime juice (plus extra lime wedges for serving)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1-2 Thai basil leaves (optional, for garnish)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon Sriracha or chili paste for extra heat (optional)
Instructions:
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Prepare the ingredients:
- Place the chicken breasts (or thighs) at the bottom of your crockpot.
- Add the coconut milk, chicken broth, red curry paste, grated ginger, garlic, fish sauce, brown sugar (if using), onion, red bell pepper, carrot, and mushrooms (if using). Stir to combine.
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Cook in the crockpot:
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
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Shred the chicken:
- Once the chicken is cooked through, remove it from the soup and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
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Add the lime and adjust seasoning:
- Stir in the lime juice and adjust the seasoning with salt, pepper, or additional fish sauce if desired. If you like it spicier, add a bit of Sriracha or chili paste.
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Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, Thai basil leaves (if using), and lime wedges for added flavor.
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Optional toppings:
- For extra texture and flavor, you can top the soup with crispy shallots, chopped peanuts, or a handful of bean sprouts.
Serving Suggestions:
- Serve the soup as-is, or with steamed rice or rice noodles for a more filling meal.
- Pair with a side of crispy spring rolls or Thai-inspired salad for a complete meal.
This Crockpot Thai Coconut Chicken Soup is creamy, slightly spicy, and full of vibrant, aromatic flavors that will make your taste buds dance. The slow-cooking process makes the chicken incredibly tender, and the coconut broth is rich and comforting—perfect for cooler weather or anytime you crave something comforting with a twist! Enjoy!
