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Slow Cooker Thai Coconut Chicken Soup
Humaira ilyas

Slow Cooker Thai Coconut Chicken Soup Recipe

A comforting and aromatic Thai-inspired soup made with tender chicken, creamy coconut milk, and fragrant spices. Perfect for a cozy meal any day of the week. Easy to prepare in a slow cooker with minimal effort. Bursting with flavors of lemongrass, ginger, and lime.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breasts
  • 1 can 14 oz coconut milk
  • 2 cups chicken broth
  • 2 tbsp red curry paste
  • 1 tbsp ginger minced
  • 2 cloves garlic minced
  • 1 stalk lemongrass bruised and chopped
  • 1 red bell pepper sliced
  • 1 cup mushrooms sliced
  • 1 medium carrot sliced
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Method
 

  1. Place chicken, coconut milk, chicken broth, curry paste, ginger, garlic, and lemongrass in slow cooker.
  2. Stir to combine all ingredients and cover.
  3. Cook on low for 4 hours until chicken is tender.
  4. Remove chicken, shred it, and return to the slow cooker.
  5. Add bell pepper, mushrooms, and carrot; cook for 15 more minutes.
  6. Stir in fish sauce, lime juice, and brown sugar.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • You can substitute chicken thighs for extra juiciness, and adjust curry paste for desired spice level.

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