Slow Cooker Thai Coconut Chicken Soup Recipe
A fragrant, comforting Thai-inspired soup made effortlessly in the slow cooker. This dish blends tender chicken, creamy coconut milk, and bold flavors like ginger, lime, and red curry for a nourishing, exotic meal that practically cooks itself.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 1 red bell pepper sliced
- 1 small onion sliced
- 2 cups chicken broth
- 1 14 oz can full-fat coconut milk
- 2 tablespoons red Thai curry paste
- 1 tablespoon fresh grated ginger
- 3 garlic cloves minced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup mushrooms sliced
- ¼ cup fresh cilantro chopped (for garnish)
- Lime wedges and red chili flakes optional garnish
Instructions
- Add chicken, bell pepper, onion, and mushrooms to the slow cooker.
- In a bowl, mix chicken broth, coconut milk, curry paste, ginger, garlic, fish sauce, lime juice, and brown sugar.
- Pour the mixture over the ingredients in the slow cooker.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken, shred it, and return it to the pot.
- Stir well and let heat through for 5–10 minutes.
- Serve hot, garnished with cilantro, lime wedges, and chili flakes.
Notes
- Adjust spice level by adding more or less curry paste.
- Substitute chicken with tofu for a vegetarian version.
- Add rice noodles for a heartier soup.
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