Description
This Slow Cooker Thai Coconut Chicken Soup is a flavorful and comforting dish that combines creamy coconut milk, fragrant red curry paste, tender chicken, and fresh vegetables. Perfect for a hearty meal, it’s easy to prepare with minimal effort using a slow cooker, allowing the rich, aromatic flavors to meld beautifully over several hours.
Ingredients
Scale
Soup Base
- 2 cans (14 ounces each) full-fat coconut milk
- 3 cups chicken broth
- 1/2 cup natural peanut butter
- 1/4 to 1/2 cup red curry paste (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (optional)
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced
- 1 cup carrots, diagonally sliced
- 1 cup mushrooms, sliced
- 1 head broccoli, cut into florets
Finishing and Garnish
- 3 tablespoons lime juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (for garnish)
- Cooked brown rice or rice noodles (for serving)
Instructions
- Prepare the Soup Base: In a greased slow cooker, whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes until the mixture is smooth and well combined.
- Add Chicken and Vegetables: Place the chicken breasts, diced onion, sliced red bell pepper, carrots, mushrooms, and broccoli into the slow cooker. Stir gently to ensure all ingredients are submerged in the soup base.
- Cook the Soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. The soup is ready when the chicken is fully cooked and the vegetables are tender but not mushy.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the soup, stirring to incorporate.
- Finish the Soup: Stir in the lime juice, then taste the soup and adjust the seasoning with salt, more red curry paste, or red pepper flakes as needed for desired flavor and heat level.
- Serve: Ladle the soup over cooked brown rice or rice noodles. Garnish with fresh chopped cilantro and chopped peanuts for added texture and flavor. Serve hot and enjoy!
Notes
- Adjust the amount of red curry paste and red pepper flakes to control the spice level to your preference.
- Using full-fat coconut milk adds richness and creaminess to the soup; light coconut milk will make the soup less creamy.
- For a thicker soup, you can reduce the amount of chicken broth or cook uncovered for the last 30 minutes to concentrate flavors.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- The soup can be served with steamed jasmine rice or your favorite rice noodles for a complete meal.
