Crockpot Thai Coconut Chicken Soup
This creamy, fragrant soup is made with tender chicken and fresh vegetables, perfect for easy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk Use full-fat for creaminess
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
Aromatics & Seasoning
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste Add more for extra heat
- 1 tablespoon fish sauce
- 2 tablespoons lime juice Stir in just before serving
- Salt and pepper to taste
Garnishes
- Fresh cilantro For garnishing
- Lime wedges For serving
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until well combined.
- Add salt and pepper to taste.
Cooking
- Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is tender and easily shredded.
- About 30 minutes before the soup is done, shred the chicken using two forks and stir it back into the soup.
- Stir in lime juice just before serving.
Serving
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Cool the soup to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat to avoid splitting the coconut milk. For longer storage, freeze in meal-size portions for up to 2 months; thaw in the fridge before reheating. Adjust flavors and add more vegetables as desired.