Go Back
–+ servings
Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup

This Crockpot Thai Coconut Chicken Soup is a cozy comfort dish, perfect for chilly evenings and easy meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Chicken breast (or thighs) Can substitute with shrimp for the last 30 minutes or tofu for a vegetarian option
  • 1 can Coconut milk Light coconut milk can be used for a lower-calorie version
  • 4 cups Chicken broth Homemade broth enhances flavor
  • 2 tablespoons Red curry paste Adjust based on your spice preference
  • 1 tablespoon Fish sauce (or soy sauce) Omit if preferred
  • 2 tablespoons Lime juice Fresh juice is preferred
  • 1 tablespoon Brown sugar Adjust to taste
  • 1 medium Onion Chopped
  • 2 medium Red bell peppers Slice thin for the best texture
  • 8 ounces Mushrooms Sliced
  • 0.5 cup Fresh cilantro Optional garnish

Equipment

  • CrockPot

Method
 

Step-by-Step Instructions
  1. Prepare the Base: Add chicken breast (or thighs) to your crockpot, pour in coconut milk and chicken broth, and blend in red curry paste.
  2. Flavor Explosion: Introduce fish sauce, fresh lime juice, and brown sugar. Taste and adjust seasonings.
  3. Add Vegetables: Fold in chopped onions and thinly sliced red bell peppers, stirring carefully.
  4. Slow Cook to Perfection: Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Incorporate Mushrooms: Add sliced mushrooms 30 minutes before serving.
  6. Shred the Chicken: Shred cooked chicken in the pot before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This soup keeps well, getting better with time. Store in an airtight container in the fridge for up to three days or freeze for up to three months.

Tried this recipe?

Let us know how it was!