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Slow Cooker Thai Coconut Chicken Soup

Slow Cooker Thai Coconut Chicken Soup
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A creamy and fragrant Slow Cooker Thai Coconut Chicken Soup made with tender chicken thighs, rich coconut milk, fresh herbs, and a balanced blend of spices. This easy and comforting soup is perfect for busy days, offering a delicious taste of Thai flavors with minimal prep and flexible ingredient options.

Ingredients

Scale

Protein

  • 1.5 lbs boneless, skinless chicken thighs

Liquids & Pastes

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups chicken broth
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce (or soy sauce/tamari as substitute)
  • 2 tablespoons fresh lime juice

Fresh Aromatics & Vegetables

  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 cup mushrooms, sliced
  • 1 bell pepper, sliced
  • 1 cup carrots, sliced

Herbs & Seasonings

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh Thai basil, chopped
  • Optional: chili flakes, to taste

Instructions

  1. Prepare the Ingredients: Chop garlic, ginger, mushrooms, bell peppers, and carrots into bite-sized pieces. Trim chicken thighs if needed and set aside all ingredients on your countertop for easy assembly.
  2. Combine in Slow Cooker: Add chicken thighs, coconut milk, chicken broth, Thai red curry paste, chopped garlic, grated ginger, and fish sauce into the slow cooker. Stir gently to evenly distribute the curry paste and combine all ingredients.
  3. Cook Slowly: Set the slow cooker to low and cook for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender and the flavors meld beautifully.
  4. Add Vegetables and Herbs: About 30 minutes before serving, stir in mushrooms, bell peppers, and carrots to keep them tender-crisp and colorful. Finish with fresh lime juice and stir in chopped cilantro and Thai basil just before serving to preserve fresh herbal flavors.

Notes

  • Use thick, full-fat coconut milk for a richer and creamier texture.
  • Add vegetables towards the end of cooking to prevent overcooking and maintain texture and color.
  • Taste and adjust seasoning with lime juice, fish sauce, or a pinch of sugar as needed.
  • Use fresh cilantro and Thai basil to enhance aroma and authentic taste.
  • Avoid stirring too often during cooking to allow flavors to develop fully.
  • You can substitute chicken thighs with chicken breast, shrimp, tofu, or turkey if preferred.
  • For a vegetarian version, omit fish sauce and use soy sauce or tamari instead.
  • Freeze leftovers in airtight containers for up to 3 months but add fresh herbs after reheating.
  • Reheat gently over low heat to prevent coconut milk curdling, adding a splash of broth or water if needed.

Nutrition

Keywords: Thai coconut chicken soup, slow cooker soup, Thai curry soup, coconut milk chicken soup, easy Thai recipes, gluten free soup

Find it online: https://juliaglam.com/slow-cooker-thai-coconut-chicken-soup/