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Delicious Crockpot Thai Coconut Chicken Soup in a bowl with fresh herbs

Crockpot Thai Coconut Chicken Soup

A cozy, creamy soup packed with the warm flavors of coconut and spices, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs or breasts Use boneless, skinless for easier shredding.
  • 1 can coconut milk (14 oz) Full-fat coconut milk is recommended for creaminess.
  • 4 cups chicken broth Use low-sodium broth for better control of seasoning.
  • 1-2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas) Adjust according to personal preference.
  • 2 tablespoons red curry paste Adjust amount based on desired spice level.
  • Juice of 1 lime lime Add before serving for a fresh zing.
  • 2 cloves garlic, minced For a richer flavor.
  • 1 tablespoon fresh ginger, minced Adds warmth and depth.
  • to taste salt and pepper Use as needed to enhance flavors.
  • to garnish fresh cilantro For a fresh finish.

Method
 

Preparation
  1. Place the chicken, coconut milk, chicken broth, mixed vegetables, red curry paste, garlic, and ginger in the crockpot.
  2. Season with salt and pepper.
  3. Stir to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
  5. Shred the chicken with two forks and stir in the lime juice.
  6. Serve hot, garnished with fresh cilantro.

Notes

This soup keeps well in the fridge for about 3-4 days. It freezes beautifully for up to three months. Thaw and warm before serving.