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
