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Crockpot Thai Coconut Chicken Soup Recipe

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★★★★★

4.9 from 97 reviews

This Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish combining tender shredded chicken, fresh vegetables, and a rich, creamy coconut milk base infused with red Thai curry paste. Perfect for a cozy meal, it offers vibrant tastes of ginger, lime, and fresh herbs, slowly cooked in a slow cooker for hands-off convenience.

Ingredients

Scale

Protein & Vegetables

  • 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

Liquids & Seasonings

  • 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

Garnishes

  • Green onions, thinly sliced, for garnish
  • Fresh chopped cilantro, for garnish

Instructions

  1. Combine Ingredients: Add the shredded chicken, sliced onion, red bell pepper, minced garlic, grated ginger, sliced mushrooms, and brown sugar to a 6-quart slow cooker.
  2. Add Liquids and Seasonings: Pour in the chicken broth, coconut milk or cream, red Thai curry paste, soy sauce, and rice wine vinegar. Stir everything thoroughly until well combined.
  3. Cook Soup: Cover with the slow cooker lid and cook on HIGH for 2½ hours or on LOW for 4 hours. Stir occasionally if possible to mix flavors evenly.
  4. Finish and Serve: Stir in the fresh lime juice and taste to adjust seasoning if needed. Ladle the soup into bowls and garnish with thinly sliced green onions, fresh chopped cilantro, and lime wedges. Enjoy warm.

Notes

  • If preferred, use light coconut milk for a lower fat version, though the taste and texture will be creamier with full-fat.
  • This recipe is flexible; you can add other vegetables like baby spinach or carrots if desired.
  • For a spicier soup, increase the amount of red Thai curry paste.
  • Use gluten-free soy sauce (tamari) to keep the recipe gluten free.
  • Leftovers reheat well and flavors deepen after a day.

Keywords: Thai coconut chicken soup, crockpot soup, slow cooker Thai soup, coconut curry chicken, easy Thai soup

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