Ready to make a warm, easy, and creamy soup in your crockpot?
introduction
This Crockpot Thai Coconut Chicken Soup is rich, creamy, and full of flavor. It cooks slowly and needs little work. If you like slow cooker comfort food, also try crockpot chicken and dumplings for another simple meal idea.
why make this recipe
- It is easy to prep and uses one pot.
- It fills your home with nice spicy and coconut smells.
- The soup is creamy, light, and healthy with vegetables and lean chicken.
- You can change the heat and veggies easily.
- After this meal, you might enjoy a simple dessert like banana bread.
how to make Crockpot Thai Coconut Chicken Soup
Ingredients :
- – 1 pound boneless, skinless chicken breasts
- – 1 can (14 ounces) coconut milk
- – 4 cups chicken broth
- – 1 cup chopped carrots
- – 1 cup chopped bell peppers (red or yellow preferred)
- – 1 cup snap peas or green beans
- – 2 tablespoons red curry paste
- – 3 cloves garlic, minced
- – 1 tablespoon ginger, minced
- – 1 tablespoon fish sauce
- – 2 tablespoons lime juice
- – Fresh cilantro, for garnishing
- – Lime wedges, for serving
- – Salt and pepper to taste
Directions :
Creating Crockpot Thai Coconut Chicken Soup can be simple and straightforward if you follow these steps closely:
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add Aromatics: Sprinkle minced garlic and ginger over the chicken.
- Incorporate Vegetables: Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Mix in Liquids: Pour the coconut milk and chicken broth into the crockpot.
- Add Flavor: Stir in the red curry paste and fish sauce until well combined.
- Season: Add salt and pepper to taste.
- Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours. The chicken should be tender and easily shredded.
- Shred Chicken: About 30 minutes before the soup is done, shred the chicken using two forks and stir it back into the soup.
- Add Lime Juice: Stir in lime juice just before serving for an extra layer of flavor.
- Serve: Serve hot, garnished with fresh cilantro and lime wedges.
These steps outline a clear path to an incredible meal that fills your home with spicy and creamy aromas!
how to serve Crockpot Thai Coconut Chicken Soup
Serve in deep bowls. Add fresh cilantro and lime wedges on top. You can serve with plain rice or rice noodles on the side. For more chicken ideas, see chicken recipes that pair well with soup.
how to store Crockpot Thai Coconut Chicken Soup
- Cool the soup to room temperature.
- Store in airtight containers in the fridge for up to 3-4 days.
- To freeze, cool fully and put in freezer-safe containers for up to 2 months.
- Thaw in the fridge overnight and reheat gently on the stove until hot.
tips to make Crockpot Thai Coconut Chicken Soup
- Use low-sodium chicken broth if you watch salt.
- Add red curry paste slowly to control spice level.
- Use full-fat coconut milk for creamier soup.
- Add lime at the end to keep the fresh bright taste.
- If you want a crunchy contrast, try a crunchy chicken bake idea like Doritos chicken casserole on another night.
variation (if any)
- Make it vegetarian: swap chicken for tofu and use vegetable broth and soy sauce instead of fish sauce.
- Make it creamier: add more coconut milk.
- Make it thicker: use less broth or simmer uncovered for a short time to reduce liquid.
- Add heat: add more red curry paste or sliced fresh chili.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. Cook time will be longer. Make sure the chicken reaches safe temp and shreds easily.
Q: Can I make this less spicy?
A: Yes. Use less red curry paste and taste before serving. You can add more later.
Q: Can I use light coconut milk?
A: Yes. The soup will be less rich but still tasty.
Q: Can I add other vegetables?
A: Yes. Add mushrooms, baby corn, or spinach in the last 30 minutes of cooking.
Conclusion
For more slow cooker Thai soup ideas, see this detailed Slow Cooker Thai Chicken Soup Recipe – Quick, Easy, Healthy Dinner. If you like a peanut twist, try this Slow Cooker Thai Peanut Chicken for a nutty flavor. For a curry-style crockpot chicken, check this Crockpot Thai Chicken Curry – Creamy Coconut Chicken.
Crockpot Thai Coconut Chicken Soup
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk Use full-fat for creamier soup.
- 4 cups chicken broth Use low-sodium if needed.
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste Add slowly to control spice level.
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce Can be swapped with soy sauce for a vegetarian version.
- 2 tablespoons lime juice Add at the end for freshness.
- to taste Salt and pepper
- Fresh cilantro for garnishing
- Lime wedges for serving
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until well combined.
- Add salt and pepper to taste.
Cooking
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- About 30 minutes before soup is done, shred the chicken and stir back into the soup.
- Stir in lime juice just before serving.
- Serve hot, garnished with fresh cilantro and lime wedges.
