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–+ servings
Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup for Cozy Evenings

Discover the magic of Crockpot Thai Coconut Chicken Soup, an incredibly creamy, gluten-free delight perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Boneless, Skinless Chicken Breasts Can be substituted with chickpeas or tofu for vegetarian option.
  • 14 oz Coconut Milk Opt for light coconut milk for a lower-fat version.
  • 4 cups Chicken Broth Vegetable broth can be used as a gluten-free substitute.
  • 1 cup Chopped Carrots Parsnips are a good alternative.
  • 1 cup Chopped Bell Peppers Any bell pepper color or zucchini works well.
  • 1 cup Snap Peas or Green Beans Spinach or broccoli can be swapped.
For Flavor
  • 2 tablespoons Red Curry Paste Adjust based on spice preference.
  • 3 cloves Minced Garlic Always use fresh garlic.
  • 1 tablespoon Minced Ginger Ground ginger can serve in a pinch.
  • 1 tablespoon Fish Sauce Use soy sauce or tamari for vegetarian option.
  • 2 tablespoons Lime Juice Fresh lime juice is best for full flavor.
  • Salt and Pepper To taste.
For Garnishing
  • Fresh Cilantro Thai basil can substitute if preferred.
  • Lime Wedges Provides an extra layer of zing when squeezed.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Crockpot Thai Coconut Chicken Soup
  1. Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of your crockpot.
  2. Add Aromatics: Sprinkle the minced garlic and ginger evenly over the chicken.
  3. Layer the Veggies: Add the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
  4. Combine the Liquids: Pour the coconut milk and chicken broth over the layered ingredients.
  5. Stir in the Flavors: Add the red curry paste and fish sauce, stirring gently until combined.
  6. Season the Soup: Sprinkle salt and pepper to taste; stir to mix seasoning through the ingredients.
  7. Cook the Soup: Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
  8. Shred the Chicken: About 30 minutes before serving, shred the cooked chicken in the crockpot.
  9. Add Lime Juice: Stir in the fresh lime juice before serving.
  10. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Use fresh ingredients for best flavor and texture. Adjust spices according to your tolerance and don't skip the lime juice for brightness.

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