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The allure of Thai cuisine lies in its bold flavors and aromatic ingredients, making it a favorite among food enthusiasts. This Crockpot Thai Coconut Chicken Soup embodies the essence of Thai cooking, combining the rich creaminess of coconut milk with the robust zest of red curry paste. As the dish simmers, it fills your kitchen with enticing aromas, inviting everyone to gather around the table. This comforting soup is particularly perfect for busy weeknights when time is of the essence, or for cozy gatherings where you want to impress guests with minimal effort. Enjoy a bowl that reflects the authentic taste of Thailand in a simple, easy-to-prepare recipe that warms the heart.
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Crockpot Thai Coconut Chicken Soup Recipe

This comforting Thai coconut chicken soup is made in a crockpot, featuring tender chicken thighs simmered in a rich coconut milk broth with vibrant vegetables. It's a perfect blend of flavors that warms the soul.
Course Soup
Cuisine Asian
Keyword chicken, coconut, comfort food, crockpot, easy, soup, Thai
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Servings 6
Calories 350kcal

Ingredients

  • 1 ½ lbs boneless skinless chicken thighs
  • 1 can coconut milk
  • 4 cups chicken broth
  • 1 tablespoon red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon packed brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic
  • 1 medium red bell pepper
  • 1 cup mushrooms
  • 1 cup snap peas
  • 1 cup fresh cilantro
  • 2 medium green onions
  • lime wedges

Instructions

  • Place the chicken thighs at the bottom of the crockpot.
  • In a bowl, combine coconut milk, chicken broth, red curry paste, fish sauce, lime juice, brown sugar, ginger, and garlic. Whisk until smooth.
  • Pour the mixture over the chicken thighs, ensuring they are submerged.
  • Add the sliced red bell pepper, mushrooms, and snap peas to the crockpot and stir lightly.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
  • Remove the chicken, shred it with forks, and return it to the soup.
  • Serve hot, garnished with cilantro and green onions, with lime wedges on the side.

Notes

Serve with lime wedges for added zest and consider pairing with jasmine rice.