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Delicious Crockpot Thai Coconut Chicken Soup with fresh ingredients

Crockpot Thai Coconut Chicken Soup

A comforting and fragrant slow-cooked soup featuring tender chicken, creamy coconut milk, and bright lime, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Course, Soup
Cuisine Thai
Servings 6 servings
Calories 400 kcal

Ingredients
  

For the Soup Base

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into large chunks Thighs are juicier but breasts can be used for a leaner option.
  • 1 can full-fat coconut milk (14 oz) Can substitute with light coconut milk for a less rich flavor.
  • 3 cups low-sodium chicken broth
  • 2 stalks lemongrass, bruised and sliced Or substitute with 1 tablespoon of lemongrass paste.
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons red curry paste Adjust to taste.
  • 2 tablespoons fish sauce Can substitute with soy sauce or tamari.
  • 1 tablespoon brown sugar or palm sugar

For the Vegetables

  • 1 red bell pepper thinly sliced
  • 2 medium carrots, julienned or thinly sliced
  • 1 cup mushrooms, sliced

For Serving

  • Juice of 1–2 limes (about 2 tablespoons) Adjust to taste.
  • Fresh cilantro and thinly sliced green onions for garnish
  • Salt and black pepper to taste
  • Optional: thin rice noodles or cauliflower rice for serving

Instructions
 

Preparation

  • Bruise the lemongrass with the back of a knife and slice it into 2-inch pieces. Mince the garlic and grate the ginger.

Cooking

  • In your Crockpot, combine coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, garlic, ginger, and lemongrass. Stir until the curry paste is distributed.
  • Nestle the chicken pieces into the liquid and add carrots, bell pepper, and mushrooms. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and fully cooked.
  • Remove the lemongrass pieces. Stir in lime juice, taste, and season with salt and pepper as needed. If you prefer a silkier texture, remove the chicken, shred it with two forks, and return it to the pot.

Serving

  • Ladle soup over a small nest of cooked rice noodles or serve with a side of crusty bread. Garnish with fresh cilantro and green onions.

Notes

Use chicken thighs for juicier results; they hold up better during slow cooking. If you prefer more heat, add a sliced Thai bird chili or an extra teaspoon of curry paste. Prevent coconut milk from separating by stirring it well before adding.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 14gSodium: 800mgFiber: 3gSugar: 5g
Keyword comfort food, crockpot soup, fall recipes, Slow Cooker Recipe, Thai Coconut Chicken Soup
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