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.
Ingredients
Units
Scale
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
Seasonings & Sauces:
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (optional for added depth)
- Juice of 1 lime
Vegetables & Aromatics:
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 tablespoons brown sugar (optional, to taste)
Optional Toppings:
- Fresh cilantro
- Lime wedges
- Thinly sliced green onions
- Chili flakes or Sriracha for heat
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
