Name: Crockpot Thai Coconut Chicken Soup Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Thai
Ingredients: 1 pound cooked chicken breast, shredded or cut into bite-sized pieces; 1 small yellow onion, sliced; 1 large red bell pepper, sliced into bite-sized pieces; 3 large garlic cloves, minced; 1 tablespoon peeled and grated fresh ginger; 8 ounces white mushrooms, sliced; 2 tablespoons brown sugar; 3 cups chicken broth; 2 (13.5-ounce) cans full-fat coconut milk or coconut cream; 1 ½ tablespoons red Thai curry paste; 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 2 tablespoons fresh lime juice, plus more for serving; Green onions, thinly sliced, for garnish; Fresh chopped cilantro, for garnish

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Introduction

This Crockpot Thai Coconut Chicken Soup is a comforting, flavorful dish that brings the rich tastes of Thai cuisine right to your kitchen. With tender chicken, creamy coconut milk, and a hint of spice from red curry paste, it’s perfect for an easy weeknight meal or a cozy dinner.

The dish is a creamy soup served in a white oval bowl. The soup has a light orange broth with visible layers of sliced mushrooms in light brown and beige, thin red bell pepper strips, and small pieces of onion, all floating near the surface. It is garnished with chopped green herbs sprinkled evenly on top. The bowl rests on a white marbled surface surrounded by fresh ingredients like lime halves, ginger root, an orange-fleshed bell pepper, green onions, chopped lime wedges on a small dish, and some mushrooms. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound cooked chicken breast, shredded or cut into bite-sized pieces
1 small yellow onion, sliced
1 large red bell pepper, sliced into bite-sized pieces
3 large garlic cloves, minced
1 tablespoon peeled and grated fresh ginger
8 ounces white mushrooms, sliced
2 tablespoons brown sugar
3 cups chicken broth
2 (13.5-ounce) cans full-fat coconut milk or coconut cream
1 ½ tablespoons red Thai curry paste
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons fresh lime juice, plus more for serving
Green onions, thinly sliced for garnish
Fresh chopped cilantro for garnish

Instructions

Step 1: Add the shredded chicken, sliced onions, red bell pepper, minced garlic, grated ginger, sliced mushrooms, and brown sugar to a 6-quart slow cooker.
Step 2: Pour in the chicken broth, coconut milk, red Thai curry paste, soy sauce, and rice wine vinegar. Stir everything well until combined.
Step 3: Cover with the lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally to blend the flavors.
Step 4: Stir in the fresh lime juice and taste to adjust seasoning as needed.
Step 5: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and a lime wedge for extra brightness. Serve warm and enjoy!

Tips & Variations

For a spicier soup, add extra red Thai curry paste or a sliced chili pepper.
Swap chicken breast with cooked shredded turkey or tofu for a different protein option.
Use light coconut milk if you prefer a lighter soup, though full-fat adds richness.
Add vegetables like baby spinach or snap peas near the end of cooking for extra freshness and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of chicken broth or water when reheating to loosen it.

How to Serve

Two white bowls with thin black rims hold a creamy orange soup filled with sliced mushrooms, red bell pepper pieces, shredded chicken, and sprinkled green herbs. Each bowl is topped with a lime wedge and fresh cilantro leaves. The bowls rest on a light brown bamboo mat placed on a white marbled surface, surrounded by fresh mushrooms, lime halves, ginger root, a halved red bell pepper, a soy sauce bottle with a red cap, and a small white bowl of fresh green herbs. A ladle is dipping into a large white pot containing the same soup, showing more mushrooms and vegetables. Near the mat, there is a folded light blue cloth with wooden chopsticks and two spoons resting on it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken in this recipe?

This recipe calls for cooked chicken to keep the cooking time short. If using raw chicken, add it at the start and increase the cooking time to ensure the chicken is fully cooked through.

Is this soup gluten-free?

To keep this dish gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.