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–+ servings

Crockpot Thai Coconut Chicken Soup

A rich and creamy Thai-inspired soup made with tender chicken, coconut milk, and aromatic spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Broth
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 4 cups chicken broth low sodium preferred
Vegetables
  • 1 cup carrots sliced
  • 1 cup bell pepper sliced
  • 1 cup mushrooms sliced
  • 1 cup snap peas trimmed
Coconut and Spices
  • 1 can coconut milk full fat for creaminess
  • 2 tbsp red curry paste adjust to taste
  • 2 tbsp fish sauce or soy sauce for a vegetarian option
  • 1 tbsp brown sugar to balance flavors
  • 1 tbsp lime juice freshly squeezed
Garnishes
  • 1/4 cup fresh cilantro chopped
  • 1 lime lime wedges for serving

Method
 

Prepare the Ingredients
  1. Cut the chicken into bite-sized pieces and slice the vegetables.
  2. In a bowl, mix the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until well combined.
Cook in the Crockpot
  1. Place the chicken and vegetables in the crockpot.
  2. Pour the coconut milk mixture over the chicken and vegetables.
  3. Stir to combine all ingredients.
  4. Cover and cook on low for 6 hours or high for 3 hours.
Serve the Soup
  1. Once cooked, stir the soup and taste for seasoning, adjusting if necessary.
  2. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 5g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

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