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Crockpot Thai Coconut Chicken Soup

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Crockpot Thai Coconut Chicken Soup is a comforting, aromatic slow-cooker meal that combines tender chicken, creamy coconut milk, and vibrant Thai flavors. It’s easy to prepare and simmers gently all day, delivering bold and satisfying flavor with minimal effort.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 6–8 hours on low (or 3–4 hours on high)
  • Total Time: 6–8 hours
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 1 can full-fat coconut milk
  • 4 cups chicken broth
  • 2 tbsp fresh ginger, peeled and thinly sliced
  • 3 garlic cloves, minced
  • 2 lemongrass stalks, bruised and cut into pieces (or substitute 1 ½ tsp lemongrass paste)
  • 2 tbsp Thai red curry paste (or green curry paste)
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice and zest
  • 1 tbsp brown sugar or palm sugar
  • 1 cup mushrooms (e.g., button, cremini), sliced
  • 1 bell pepper, sliced
  • 1 onion (yellow or red), chopped
  • Optional heat: sliced Thai chilies or a dash of chili paste
  • Fresh cilantro and green onions, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Place chicken, coconut milk, chicken broth, ginger, garlic, lemongrass, curry paste, fish sauce, lime zest, and brown sugar in the crockpot and stir gently to combine.
  2. Layer the mushrooms, bell pepper, and onion on top. Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and the flavors have melded.
  3. About 30 minutes before serving, remove the chicken and shred it with two forks, then return it to the soup along with lime juice and optional sliced chilies. Taste and adjust seasoning as needed.
  4. Discard the lemongrass and ginger slices before serving.
  5. Ladle the soup into bowls and garnish with fresh cilantro, green onions, and lime wedges for squeezing.

Notes

  • For extra heat, add more Thai chilies or red pepper flakes.
  • To make it seafood-based, substitute shrimp in the last 30 minutes of cooking.
  • If you want a creamier broth, stir in a splash of heavy cream or evaporated milk at the end.
  • For a low-carb version, skip the sugar and add cauliflower florets or zucchini.
  • This soup stores well in the fridge for up to 4 days, and also freezes for up to 3 months.

Nutrition

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