Crockpot Thai Coconut Chicken Soup is a warm, aromatic, and soul-soothing dish inspired by the classic Thai soup Tom Kha Gai. This version uses a slow cooker to bring out deep flavors with minimal effort. Rich coconut milk, tender chicken, red curry paste, and a blend of traditional seasonings create a perfectly balanced soup that’s both creamy and light, with a gentle kick of spice and fragrant aromatics.

Why You’ll Love This Recipe

This slow-cooked Thai soup is simple to make, yet full of bold, complex flavors. The crockpot does all the work, infusing the broth with curry, coconut, and delicate aromatics while keeping the chicken juicy and tender. It’s an excellent choice for busy days, meal prep, or when you crave something warm and comforting without spending hours in the kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Main Ingredients:

boneless, skinless chicken breasts
chicken broth
coconut milk (full-fat for best flavor and creaminess)

Seasonings & Sauces:

red curry paste
fish sauce

Vegetables & Aromatics (suggested additions):

mushrooms (sliced)
red bell pepper (thinly sliced)
fresh ginger (sliced or minced)
garlic (minced)
onion (chopped)
lime juice (for finishing)
fresh cilantro (for garnish)
green onions (sliced, for garnish)
optional: Thai basil or lemongrass (for authentic flavor)

Directions

Add Ingredients to Crockpot:
In the crockpot, add the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, garlic, ginger, onion, and any vegetables you’re using (such as mushrooms and bell pepper).
Slow Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
Shred the Chicken:
Remove the chicken breasts, shred them with two forks, and return the meat to the soup. Stir to combine.
Finish with Lime:
Stir in freshly squeezed lime juice to brighten the flavor. Taste and adjust seasoning with additional fish sauce or salt if needed.
Serve:
Ladle the soup into bowls and garnish with chopped cilantro, green onions, and a squeeze of lime. Serve hot.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: Up to 7 hours 10 minutes

Variations

Vegetarian Version: Use vegetable broth and tofu instead of chicken, and soy sauce in place of fish sauce.
Spicy Kick: Add sliced Thai chili peppers or extra curry paste for more heat.
Noodle Addition: Add rice noodles or spiralized zucchini in the last 20 minutes of cooking for a heartier soup.
Creamier Texture: Stir in a spoonful of peanut butter or a splash of heavy cream at the end for richness.
Extra Veggies: Include baby spinach, carrots, or snap peas for added nutrition and color.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. This soup also freezes well—cool completely before storing in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work perfectly and add extra richness and flavor to the broth.

Is this soup spicy?

It has a mild to moderate spice level from the red curry paste. Adjust the amount to suit your taste.

Can I make this soup dairy-free?

Yes, it already is! Coconut milk provides creaminess without any dairy.

What can I use instead of fish sauce?

Soy sauce or tamari are good substitutes, though fish sauce gives a more authentic Thai flavor.

Can I make this soup in advance?

Yes, it actually tastes even better the next day as the flavors deepen. Store in the fridge and reheat before serving.

Can I use light coconut milk?

You can, but full-fat coconut milk gives a creamier and more satisfying result.

Should I add salt?

Fish sauce is salty, but you can add a pinch of salt at the end if needed after tasting.

Can I add rice or noodles?

Absolutely. Cooked jasmine rice or rice noodles make it more filling and are traditional additions.

Do I need to brown the chicken first?

No, browning is not necessary. The slow cooking process makes the chicken tender and flavorful.

What sides go well with this soup?

Serve with jasmine rice, spring rolls, or a side of steamed vegetables for a complete meal.

Conclusion

Crockpot Thai Coconut Chicken Soup is a cozy, flavor-packed dish that brings the taste of Thai cuisine to your home kitchen with minimal effort. Whether you serve it as a light dinner or a starter, its creamy coconut base, warming spices, and vibrant garnishes make it a standout recipe. It’s perfect for cold days, meal prep, or when you’re in the mood for something deliciously different.

Crockpot Thai Coconut Chicken Soup

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Author: Olivia
Total Time: 0 hours
Yield: Serves 4–6 1x
Diet: Gluten Free

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Description

This Crockpot Thai Coconut Chicken Soup is a warm, aromatic blend of creamy coconut milk, bold red curry, tender chicken, and vibrant vegetables. Inspired by classic Tom Kha Gai, it’s an easy, hands-off weeknight meal with comforting Thai flavors.

Instructions

Add to Crockpot:
Place chicken breasts in the slow cooker. Add chicken broth, coconut milk, red curry paste, fish sauce, soy sauce (if using), lime juice, garlic, ginger, onion, bell pepper, and mushrooms.
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Shred & Finish:
Remove chicken, shred with two forks, and return to the soup. Stir in brown sugar if using. Adjust seasoning with salt, pepper, or more lime juice to taste.
Serve:
Ladle into bowls and top with fresh cilantro, green onions, and lime wedges. Add chili flakes or hot sauce for extra spice.

Notes

For a vegetarian version, use tofu instead of chicken and swap chicken broth for vegetable broth.
Add rice noodles or jasmine rice to make it heartier.

Prep Time: 15 minutes
Cook Time: 6–7 hours (low)
Category: Soup, Main Dish