Description
This Slow Cooker Thai Coconut Chicken Soup is an incredibly easy ‘dump-and-go’ recipe that delivers maximum flavor with minimal effort. It features tender chicken in a creamy, tangy, and slightly spicy broth made from coconut milk, red curry paste, ginger, and lime. A comforting and aromatic meal perfect for busy weeknights.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 2 cups Low-Sodium Chicken Broth
- 2 (13.5 oz) cans Full-Fat Coconut Milk, divided
- 3–4 tbsp Red Curry Paste
- 2–inch piece Fresh Ginger, grated
- 4 cloves Garlic, minced
- 8 oz Mushrooms, sliced
- 2 tbsp Fish Sauce
- 1 Lime, juiced
- 1/2 cup Fresh Cilantro, chopped for garnish
- 1 tbsp Brown Sugar (Optional)
Instructions
- In the basin of your slow cooker, whisk together the chicken broth, one can of coconut milk, red curry paste, grated ginger, minced garlic, and fish sauce until the curry paste is mostly dissolved
- Place the chicken breasts into the slow cooker, ensuring they are submerged. Add the sliced mushrooms on top
- Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender
- Carefully remove the chicken breasts from the slow cooker and shred the meat using two forks
- Return the shredded chicken to the slow cooker. Stir in the second can of coconut milk and the fresh lime juice
- Let the soup warm through for another 10-15 minutes
- Taste and adjust seasonings if necessary, adding the optional brown sugar to balance the flavors if desired
- Ladle into bowls and garnish generously with fresh cilantro and optional lime wedges or sliced red chilis
Notes
For the creamiest soup, you must use full-fat, canned coconut milk. Light or carton coconut milk will result in a thin broth.
Adding one can of coconut milk at the end prevents it from separating during the long cook time and ensures a creamy finish.
Protein Swaps: This soup is also great with shrimp (add in the last 30 minutes) or cubed firm tofu.
Add More Veggies: Sliced red bell peppers, snap peas, or baby spinach (stirred in at the end) are excellent additions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat, avoiding a boil to prevent the coconut milk from separating.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: approx 1.5 cups
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 25g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg