This Slow Cooker Thai Coconut Chicken Soup is a rich and comforting dish, filled with tender chicken, vibrant veggies, and a creamy coconut milk base. The combination of red curry paste, fish sauce, and peanut butter adds a unique and aromatic flavor that will make your taste buds dance. Perfect for cozy dinners, this soup is a complete meal with all the right balance of heat, creaminess, and freshness from the lime and cilantro.
Why You’ll Love This Recipe
I love this recipe because it’s so easy to make, thanks to the slow cooker. The layers of flavor build up as it simmers, and the coconut milk base gives it a rich creaminess that pairs perfectly with the tender chicken and crunchy vegetables. The addition of peanut butter and curry paste adds a unique flavor that’s both aromatic and satisfying. Plus, it’s versatile — you can serve it over rice, rice noodles, or just as a soup. It’s comforting yet packed with a bold Thai-inspired flavor, making it the perfect dish for any occasion.
Ingredients
1 pound boneless, skinless chicken breasts
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, adjusted to taste
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
4 cloves garlic, minced
2 tablespoons brown sugar
1 medium yellow onion, diced
1 tablespoon freshly grated ginger
1/2 teaspoon red pepper flakes (optional, for added heat)
1 red bell pepper, sliced
1 cup carrots, diagonally sliced
3 tablespoons lime juice
1 cup mushrooms, sliced
1 head broccoli, cut into florets
Salt, to taste
Fresh cilantro, chopped (for garnish)
Chopped peanuts (for garnish)
Cooked brown rice or rice noodles (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a greased slow cooker, whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until smooth and well combined.
Add the chicken breasts, diced onion, sliced red bell pepper, carrots, mushrooms, and broccoli to the slow cooker. Stir to make sure all ingredients are submerged in the liquid.
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and the vegetables are tender.
Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the soup.
Stir in the lime juice and season with salt to taste. Feel free to adjust the seasoning by adding more curry paste or red pepper flakes if you’d like extra heat.
Serve the soup over cooked brown rice or rice noodles in bowls. Garnish with chopped cilantro and peanuts for added flavor and texture.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 4 hours (on high) or 6-8 hours (on low)
Total Time: 4 hours 15 minutes
Variations
Add more vegetables: Feel free to mix in additional vegetables like zucchini, snap peas, or baby corn for a different twist.
Spicy variation: If you like a spicier kick, increase the amount of red curry paste or red pepper flakes.
Chicken thighs: Instead of chicken breasts, you can use boneless, skinless chicken thighs for a juicier, more flavorful option.
Storage/Reheating
This soup stores well in the fridge for up to 3-4 days. Make sure to let it cool completely before transferring it to an airtight container. For reheating, simply warm it on the stove over low heat or microwave in individual servings. If the soup thickens in the fridge, you can add a little extra broth or coconut milk when reheating to reach your desired consistency.
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FAQs
Can I use light coconut milk instead of full-fat coconut milk?
I recommend using full-fat coconut milk for the creaminess and richness it provides, but you can use light coconut milk if you’re looking for a lighter version. Just keep in mind that the soup may be a bit less creamy.
Can I freeze the leftovers?
Yes, you can freeze the soup! Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. To reheat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just make sure to use a gluten-free soy sauce or tamari if you’re sensitive to gluten.
Can I make this soup in advance?
Absolutely! The soup actually tastes even better the next day as the flavors have time to meld. Store leftovers in the fridge, and simply reheat when you’re ready to serve.
Can I make this soup spicier?
If you like spice, you can adjust the heat level by adding more red curry paste or red pepper flakes. Start with a little and add more as you go, tasting as you go to reach the perfect level of spice for your preference.
Conclusion
This Slow Cooker Thai Coconut Chicken Soup is an easy, flavorful, and comforting dish that’s perfect for any day of the week. With its creamy coconut milk base, tender chicken, and a medley of vegetables, it’s a crowd-pleasing recipe that’s packed with bold Thai-inspired flavors. Whether you’re looking for a hearty meal or something that can be prepped ahead of time, this soup is the perfect choice.
📖 Recipe:
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Slow Cooker Thai Coconut Chicken Soup
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Slow Cooker Thai Coconut Chicken Soup is a comforting, rich, and aromatic dish made with tender chicken, vegetables, and a creamy coconut milk base. Infused with red curry paste, fish sauce, and peanut butter, this soup is bursting with Thai-inspired flavors. Whether served over rice or noodles, it’s the perfect cozy meal for any occasion. Easy to make and perfect for meal prep, this soup is gluten-free, flavorful, and customizable for varying spice preferences.
Ingredients
1 pound boneless, skinless chicken breasts
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)
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
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
- 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 smooth.
- Add the chicken breasts, diced onion, red bell pepper, carrots, mushrooms, and broccoli. Stir to ensure all ingredients are submerged.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and the vegetables are tender.
- Remove the chicken breasts, shred with two forks, and return the shredded chicken to the soup.
- Stir in lime juice, adjust seasoning with salt, and add more curry paste or red pepper flakes if desired.
- Serve the soup over cooked rice or noodles and garnish with cilantro and chopped peanuts.
Notes
Adjust the heat level by adding more red curry paste or red pepper flakes.
For extra veggies, try adding zucchini, snap peas, or baby corn.
This soup can be made ahead of time and actually tastes better the next day.
If using light coconut milk, the soup may be less creamy but still delicious.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on high) or 6-8 hours (on low)
- Category: Soup, Slow Cooker, Thai-Inspired
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 6 servings
- Calories: Approximately 250 kcal per serving
