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Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup
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Crockpot Thai Coconut Chicken Soup is a creamy, spicy, and comforting dish made with tender chicken simmered in rich coconut milk and flavored with red curry paste, fresh herbs, and traditional Thai ingredients. This easy slow cooker recipe offers deep, harmonious flavors and can be customized with vegetables or made vegetarian. Perfect for cozy meals any day of the week.

Ingredients

Scale

Protein

  • 1.5 to 2 lbs chicken thighs or breasts, cut into bite-sized pieces

Liquids & Bases

  • 2 cans (13.5 oz each) full-fat coconut milk
  • 4 cups chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice (freshly squeezed)

Spices & Flavorings

  • 3 tablespoons red curry paste
  • 2 teaspoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar

Vegetables (Optional)

  • 1 cup mushrooms, sliced
  • 1 cup bell peppers, sliced
  • 1 cup carrots, sliced

Herbs & Garnishes

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil leaves, torn
  • Optional garnish: crushed peanuts or cashews, lime wedges, chili oil

Instructions

  1. Prepare the Ingredients: Chop chicken into bite-sized pieces, mince garlic and ginger, and slice any vegetables you plan to use. Preparing everything before cooking ensures smooth assembly.
  2. Combine Ingredients in the Crockpot: Add chicken, minced garlic and ginger, red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and optional vegetables into the slow cooker. Stir gently to mix flavors evenly.
  3. Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This allows the chicken to tenderize and spices to infuse fully into the soup.
  4. Final Touches: About 15 minutes before serving, stir in fresh lime juice and adjust seasoning with salt, pepper, or additional fish sauce, if desired. Top with fresh herbs like cilantro and basil for added freshness.

Notes

  • Use full-fat coconut milk for a richer, creamier texture.
  • Fresh herbs brighten the dish — don’t skip cilantro and basil.
  • Adjust red curry paste amount based on preferred spice level, starting with less if unsure.
  • Cut chicken into even pieces to ensure uniform cooking and tenderness.
  • Let soup rest covered for 10 minutes after cooking to meld flavors further.

Nutrition

Keywords: Thai coconut chicken soup, crockpot soup, slow cooker Thai soup, coconut milk chicken soup, easy Thai recipe, healthy chicken soup

Find it online: https://recipesemilly.com/crockpot-thai-coconut-chicken-soup/