This Easy Crockpot Thai Coconut Chicken Soup is a warm bowl of goodness! It features tender chicken, creamy coconut milk, and bright flavors from lime and herbs.
It’s so simple to make—just toss everything in and let it cook! I love enjoying it with a sprinkle of cilantro on top. Perfect for those cozy nights in! 🥥🍜
Key Ingredients & Substitutions
Chicken: I often choose boneless, skinless thighs for this recipe. They stay juicy throughout the cooking process. If you’re looking for a lighter option, breasts work too. You can also use rotisserie chicken to make it even easier—just add it toward the end!
Coconut Milk: Full-fat coconut milk gives the soup a rich creaminess. However, lite coconut milk can be a good substitute if you’re watching your calories. Just know it might be slightly thinner in texture.
Red Curry Paste: This is where you get the delicious Thai flavor! If you’re looking for a milder taste, try substituting with yellow curry paste, or use less red curry paste to start. You can always add more later if needed.
Fish Sauce: It adds umami to the soup, but if you need a vegetarian option, try soy sauce or tamari. For those avoiding soy, coconut aminos also works well!
Lime Juice: The lime juice brightens the soup. Adjust to your taste; I love a bit more for a tangy punch!
How Do I Get the Best Texture for My Soup?
Achieving the right texture is key in this soup! Here’s how to ensure it turns out perfectly:
- Layer your chicken and vegetables properly in the crockpot. Start with chicken on the bottom to help keep it moist.
- Be patient! Cooking on low for 6-7 hours allows the flavors to meld beautifully. If you’re short on time, high for 3-4 hours works too, but it might not be as rich.
- Shred the chicken once it’s cooked and return it to the soup. This helps incorporate the chicken into the broth, enhancing each bite!
Easy Crockpot Thai Coconut Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 can (14 oz) coconut milk (full fat)
- 3 cups chicken broth
- 1 red bell pepper, thinly sliced
- 1 cup carrots, thinly sliced or julienned
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1-2 tablespoons lime juice (to taste)
- 1 cup sliced mushrooms (optional)
For Garnish:
- Fresh cilantro leaves
- Salt and pepper to taste
- Cooked rice or rice noodles, for serving
How Much Time Will You Need?
This delicious recipe takes about 15-20 minutes to prepare, then you can let it cook in the crockpot for 6-7 hours on low or 3-4 hours on high. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts or thighs at the bottom of your crockpot. Ensure they are spread out evenly to cook properly.
2. Add the Vegetables:
On top of the chicken, add the sliced red bell pepper, carrots, onion, garlic, ginger, and mushrooms (if you’re using them). This way, all these tasty ingredients will cook together and create a wonderful flavor.
3. Mix the Coconut Broth:
In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until everything is nicely combined. This will be the rich broth that flavors the soup.
4. Combine and Cook:
Pour the coconut milk mixture over the chicken and veggies in the crockpot, ensuring everything is covered. Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll want the chicken to be cooked through and tender.
5. Shred the Chicken:
Once the cooking time is up, take the chicken out of the crockpot and shred it using two forks. It should fall apart easily! Return the shredded chicken back into the soup.
6. Add Finishing Touches:
Stir in the lime juice and season with salt and pepper to taste. Adjust the lime juice according to your preference for tanginess!
7. Serve and Enjoy:
To serve, ladle the soup over cooked rice or rice noodles in bowls. Top each serving with fresh cilantro leaves for a burst of color and flavor. Enjoy your comforting bowl of Thai coconut chicken soup!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just ensure you increase the cooking time by about 1-2 hours on low and 30-60 minutes on high. The chicken will need to reach a safe internal temperature of 165°F (75°C), so check it before serving.
What if I Don’t Have Red Curry Paste?
If you don’t have red curry paste, you can substitute with green curry paste for a similar flavor, or use a curry powder if that’s what you have on hand. Start with a smaller amount and adjust to taste as curry pastes can vary in heat and flavor profile!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, replace the chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth. You can also omit the fish sauce and add extra soy sauce or coconut aminos for flavor.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2-3 months. When reheating, add a little water or broth as it may thicken after refrigeration or freezing. Reheat on the stove or in the microwave until warmed through.
