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Bowl of easy Thai coconut chicken soup garnished with herbs and lime slices

Easy Thai Coconut Chicken Soup

A warm and comforting Thai soup made with chicken, coconut milk, and red curry paste that's perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 14 oz coconut milk Use high-quality coconut milk for the best flavor.
  • 2 tablespoons red curry paste Trader Joe’s red curry paste is recommended.
  • 1 tablespoon fish sauce
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, sliced Use fresh for best results.
  • 1 lime juiced Add juice at the end for freshness.
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
Cooking
  1. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.
  2. Remove the chicken from the Crockpot and shred it using two forks.
  3. Return the shredded chicken to the soup.
  4. Stir in the lime juice for a bright, fresh flavor.
  5. Serve the soup garnished with fresh cilantro.

Notes

For the best flavor, shred chicken while it's hot. If you want a crunchy side, try air-fryer cheeseburger egg rolls. Freezes well without lime and cilantro.