Crockpot Thai Coconut Chicken Soup: Easy Recipe
Effortless Comfort Soups.
A creamy, flavorful Thai coconut chicken soup made effortlessly in the Crockpot, perfect for a comforting meal.
I first made this on a gray, drizzly afternoon. You know those days? I was craving something bright and nourishing but didn't have the energy for a lot of fuss. I pulled out my trusty Crockpot and just started adding things that smelled good—fresh ginger, garlic, a can of creamy coconut milk. Hours later, the kitchen was a fragrant paradise. It’s become my go-to for days when my soul needs a little sunshine from a bowl.
Why This Soup Feels Like a Hug
- •It’s a true 'set it and forget it' meal, which is just lovely.
- •The beautiful, warm aroma that fills your home is incredible.
- •It's so creamy and comforting without a drop of dairy.
- •Wonderfully versatile—you can add whatever veggies you have on hand.
- •It tastes like a fancy restaurant soup but is so, so simple to make.
- •The leftovers are somehow even better the next day.
Wow. My husband, who is usually a simple soup kind of guy, asked for a second bowl. He said, 'I don't know what's in this, but it tastes incredible.' That’s a huge win in our house, and now it's a regular request.
Essential Ingredient Guide
- Full-Fat Coconut Milk: Please, trust me on this one—use the full-fat kind from a can. It makes all the difference in creating that rich, velvety, satisfying texture. The 'light' version just won't feel as luxurious.
- Lemongrass: You can find this in most grocery stores now. Just trim the dry ends, peel off the tough outer layer, and give the stalk a good smash with the back of your knife. This helps release its beautiful, citrusy scent into the soup.
- Red Curry Paste: This is where the flavor magic happens. Different brands have different heat levels, so start with the amount in the recipe and you can always add more at the end. It brings such a deep, warm spice that is just perfect.
Complete Cooking Process
- First, we just layer the main flavors. The chicken goes in, then the aromatics like ginger and garlic.
- Whisking the broth and curry paste together first helps it dissolve beautifully, so you don't get little clumps.
- Then you just pour that lovely liquid all over everything. That's it for now.
- This is the best part. Put the lid on and walk away. The slow cooker does all the work, gently coaxing all those amazing flavors to meld together. Your house will start to smell divine.
- Once the chicken is fall-apart tender, take it out and shred it. It's so much easier when it's warm.
- Then, add it back to the pot along with the last bit of coconut milk and the fresh veggies. They only need a few minutes to get perfectly tender without turning mushy.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Oh, absolutely. Chicken thighs would be wonderful here and stay so incredibly tender. The cooking time will be about the same.
→Is this soup very spicy?
It has a gentle warmth from the curry paste, but you are in complete control. Start with two tablespoons, and you can always stir in a bit more at the end if you want more heat. The jalapeño garnish is also optional, of course!
→What if I can't find fresh lemongrass?
It's a shame to miss it, but don't worry. You can substitute with the zest of one lime added at the end. It won't be exactly the same, but it will still give you a lovely, bright citrus note that works beautifully.
Crockpot Thai Coconut Chicken Soup: Easy Recipe
Make creamy Thai coconut chicken soup easily in your Crockpot! This flavorful soup uses coconut milk, chicken, and Thai spices.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Soup
- 011.5 lbs boneless, skinless chicken breasts
- 021 tbsp fresh ginger, grated
- 034 cloves garlic, minced
- 041 stalk lemongrass, trimmed and bruised
- 051 large yellow onion, chopped
- 064 cups chicken broth
- 072 (13.5 oz) cans full-fat coconut milk
- 082 tbsp red curry paste
- 091 tbsp fish sauce
- 101 red bell pepper, thinly sliced
- 118 oz cremini mushrooms, sliced
For Garnish & Serving
- 01Juice of 1-2 limes
- 02Fresh cilantro, chopped
- 03Fresh basil leaves
- 04Sliced jalapeños (optional)
- 05Cooked rice noodles or jasmine rice (optional)
Instructions
Place the chicken breasts in the bottom of your slow cooker. Add the grated ginger, minced garlic, chopped onion, and the bruised lemongrass stalk.
In a separate bowl, whisk together the chicken broth, one can of coconut milk, red curry paste, and fish sauce until smooth. Pour this mixture over the chicken in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Discard the lemongrass stalk. Shred the chicken using two forks and then return it to the slow cooker.
Stir in the second can of coconut milk, the sliced red bell pepper, and the sliced mushrooms. Cover and cook on high for another 20-30 minutes, just until the vegetables are tender-crisp.
Stir in the fresh lime juice. Taste the soup and adjust seasonings if needed—more fish sauce for saltiness or more curry paste for heat.
Ladle the soup into bowls. Top generously with fresh cilantro, basil, and sliced jalapeños if you like a little extra kick. Serve as is or with rice noodles.
Notes & Tips
- 1Feel free to add other veggies! Some baby spinach or chopped bok choy stirred in at the end until wilted would be delicious.
- 2If you don't have fish sauce, you can substitute with soy sauce or tamari, but the flavor will be slightly different.
Tools You'll Need
- •Always bruise the lemongrass stalk before adding it to the pot. It releases so much more flavor.
- •For the creamiest soup, use full-fat, unsweetened coconut milk from a can, not a carton.
- •Don't add the tender veggies until the last 30 minutes of cooking, so they don't get mushy.
- •Taste and adjust at the end. A final squeeze of lime juice can brighten everything up perfectly.