Description
This Crockpot Thai Coconut Chicken Soup brings together comforting flavors and Thai-inspired ingredients in one soul-warming bowl. It’s an easy slow-cooker recipe that fills your kitchen with a delicious aroma and offers rich, creamy, and savory goodness.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or chicken breasts)
- 4 cups chicken broth (homemade preferred)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp red curry paste (adjust for heat)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup baby spinach leaves
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Layer chicken thighs in the bottom of your crockpot.
- In a bowl, combine chicken broth, coconut milk, red curry paste, fish sauce, and brown sugar. Pour over the chicken.
- Add bell pepper and mushrooms, and stir gently to mix.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easy to shred.
- About 30 minutes before serving, add spinach and lime juice, stirring them in.
- Shred the chicken in the crockpot or remove, shred, and return it to the soup. Top with fresh cilantro before serving.
Notes
For a lighter version, use chicken breast and light coconut milk. Add veggies like broccoli or snap peas for extra nutrition. This soup freezes beautifully, consider doubling the batch for later.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: thai soup, coconut chicken, crockpot, slow cooker, comfort food