Crockpot Thai Coconut Chicken Soup

Get Ready for a Flavor Explosion!

If you’ve ever craved a bowl of warm, comforting soup that tastes like a tropical getaway, you’re in for a treat! This Crockpot Thai Coconut Chicken Soup is not only deliciously creamy, but it also checks all the boxes for an easy dinner. Seriously, who doesn’t love throwing a bunch of ingredients into one pot and letting it do its thing?

Why Make This Recipe?

Let’s face it: life is busy, and we all want dinner to be both simple and satisfying. Here are a couple of reasons you’ll fall in love with this recipe:

• Easy cleanup: Just toss everything in the crockpot and walk away. No fancy pots or tedious stirring required!
• Family-friendly: Packed with veggies and protein, this soup can turn even the pickiest eaters into coconut curry lovers. Bonus points for sneaking in those nutrients!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb chicken breasts
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 cups mixed vegetables (like bell peppers, carrots, and snap peas)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

Let’s make this! Follow these easy peasy steps:

1. In a slow cooker, combine chicken, coconut milk, chicken broth, red curry paste, fish sauce, lime juice, mixed vegetables, onion, garlic, and ginger.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
4. Remove the chicken, shred it, and return it to the soup.
5. Season with salt and pepper to taste before serving.
6. Garnish with fresh cilantro and serve hot.

How to Make Crockpot Thai Coconut Chicken Soup (Overview)

Ready for the scoop? This soup couldn’t be more straightforward. Start by layering your chicken and coconut milk like little superheroes in your slow cooker. Add all the flavorful agents—with a special shoutout to the ginger and red curry paste for that aromatic kick.

While it simmers, you can kick back and let the magic happen. Just be sure to shred the chicken after it’s done cooking; that’s where the comfort comes from! Pro tip: Don’t skip on seasoning; it’s the little things that elevate your soup from good to “please give me seconds!”

How to Serve Crockpot Thai Coconut Chicken Soup

When it comes to serving this dreamy soup, imagine vibrant colors and enticing aromas dancing through your kitchen! Ladle it into bowls, and consider these fun ideas:

• Pair with a sprinkle of fresh cilantro for an explosion of flavor.
• Crusty bread or jasmine rice takes the “comfort” factor up a notch, providing that perfect contrast of crunch and creaminess.

How to Store Crockpot Thai Coconut Chicken Soup

Don’t fret if you have leftovers! This soup keeps well in the fridge for about 3-4 days and even longer if you pop it in the freezer (up to 3 months). For reheating, just warm it up gently on the stove or in the microwave. If it seems a bit thicker after cooling, add a splash of broth to bring back that creamy consistency.

Tips to Make Crockpot Thai Coconut Chicken Soup

Want to level up your soup game? Here are some insider tricks:

• Timing is key: The longer, the better for those deep flavors. But if you’re in a hurry, the high setting works just fine!
• Swap out ingredients: Use tofu instead of chicken for a vegan option or switch the veggies based on what’s in your fridge.
• Add depth: Consider a pinch of brown sugar or lime zest for extra layers of flavor.

Variation

Feeling adventurous? Try these fun twists:

• Add some sliced mushrooms for an earthy flavor.
• Use zucchini noodles instead of chicken for a lightened-up version.
• Swap fish sauce for soy sauce for a different flavor profile that still sings with umami.

FAQs

Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge or freezer until you forget about it and have a surprise meal!

What should I serve with this soup?
You can pair it with rice, crusty bread, or even a fresh salad. Just think about something that soaks up all that creamy goodness!

Can I freeze leftovers?
Yes, this soup freezes beautifully! Just make sure to let it cool completely before transferring to an airtight container for up to three months.

📌 Pin this recipe for your next cozy dinner night!

Crockpot Thai Coconut Chicken Soup

A warm, comforting soup with a tropical twist that's easy to make in a slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Asian, Thai

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breasts
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 cups mixed vegetables (like bell peppers, carrots, and snap peas) Substitute with any seasonal vegetables.
• 1 onion chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• to taste Salt and pepper
• Fresh cilantro for garnish

Method

 

Preparation

1. In a slow cooker, combine chicken, coconut milk, chicken broth, red curry paste, fish sauce, lime juice, mixed vegetables, onion, garlic, and ginger.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
4. Remove the chicken, shred it, and return it to the soup.
5. Season with salt and pepper to taste before serving.
6. Garnish with fresh cilantro and serve hot.

Notes

For storage, this soup keeps well in the fridge for about 3-4 days and up to 3 months in the freezer. Add a splash of broth when reheating to restore creaminess.