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Bowl of delicious Crockpot Thai Coconut Chicken Soup with fresh herbs

Crockpot Thai Coconut Chicken Soup

A cozy and exotic slow-cooked soup that combines the flavors of coconut, ginger, and chicken for a warm and comforting dish.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts
  • 2 cans coconut milk (14 oz each)
  • 4 cups chicken broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce substitute with soy sauce if needed
  • 1 tablespoon lime juice
  • 1 cup bell peppers, sliced no need to focus on color
  • 1 cup carrots, sliced
  • 1 cup mushrooms, sliced
  • to taste Fresh cilantro, for garnish
  • for serving Lime wedges

Method
 

Preparation
  1. In a Crockpot, combine chicken, coconut milk, chicken broth, onion, garlic, ginger, red curry paste, fish sauce, and lime juice.
  2. Add bell peppers, carrots, and mushrooms.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
  2. Remove chicken, shred, and return to the soup.
Serving
  1. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For best flavor, whisk the curry paste into coconut milk before adding it to the soup. Shredding chicken with two forks is quite satisfying. Can substitute chicken with tofu for a plant-based option.