Description
A rich and flavorful Slow Cooker Thai Coconut Chicken Soup that combines creamy coconut milk, Thai red curry paste, tender chicken, and fresh vegetables. This comforting soup is infused with aromatic spices and balanced by lime juice, making it a perfect easy-to-make meal for any day. Served best over brown rice or rice noodles, it’s garnished with fresh cilantro and crunchy peanuts for added texture and taste.
Ingredients
Scale
Soup Base
- 2 cans (14 ounces each) full-fat coconut milk
- 3 cups chicken broth
- 1/2 cup natural peanut butter
- 1/4 to 1/2 cup red curry paste (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (optional)
Protein & Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced
- 1 cup carrots, diagonally sliced
- 1 cup mushrooms, sliced
- 1 head broccoli, cut into florets
Finishing Touches & Garnish
- 3 tablespoons lime juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (for garnish)
- Cooked brown rice or rice noodles (for serving)
Instructions
- Prepare the Soup Base: In a greased slow cooker, whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, freshly grated ginger, and red pepper flakes until the mixture is smooth and well combined.
- Add Protein and Vegetables: Place the chicken breasts into the slow cooker and add the diced onion, sliced red bell pepper, carrots, mushrooms, and broccoli florets. Stir gently to ensure all ingredients are submerged in the liquid.
- Cook the Soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked through and the vegetables are tender.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken finely, then return the shredded chicken back into the soup and stir to combine.
- Season and Finish: Stir in the lime juice and taste the soup. Adjust seasoning with salt and, if desired, add more red curry paste or red pepper flakes for extra heat and flavor.
- Serve: Ladle the soup over cooked brown rice or rice noodles. Garnish with freshly chopped cilantro and chopped peanuts for crunch. Serve hot and enjoy!
Notes
- You can adjust the amount of red curry paste based on your preferred spice level.
- Using full-fat coconut milk gives the soup a rich and creamy texture.
- If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
- Leftovers store well in the refrigerator for up to 3 days or freeze up to 2 months.
- For a nuttier flavor, toast the chopped peanuts lightly before garnishing.
- You may substitute chicken breasts with thighs for a juicier texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
