Crockpot Thai Coconut Chicken Soup (Print)

Creamy Thai coconut chicken slow-cooked with vegetables, herbs, and spices. Comforting and rich in flavor.

# Components:

→ Proteins

01 - 1.5 pounds boneless, skinless chicken thighs, cut into chunks

→ Vegetables & Aromatics

02 - 1 red bell pepper, thinly sliced
03 - 1 cup mushrooms, sliced
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 stalks lemongrass, cut into 3-inch pieces and smashed
08 - 3 kaffir lime leaves, optional

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 can (14 ounces) full-fat coconut milk
11 - 2 tablespoons fish sauce
12 - 1 tablespoon soy sauce or gluten-free tamari
13 - 1 tablespoon lime juice
14 - 1 tablespoon brown sugar

→ Spices & Herbs

15 - 1 to 2 tablespoons Thai red curry paste, to taste
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - Fresh cilantro, chopped, for garnish
19 - Thai basil, optional, for garnish
20 - Sliced red chili, optional, for garnish

# Directions:

01 - Place chicken thighs, bell pepper, mushrooms, onion, garlic, ginger, lemongrass, and kaffir lime leaves into the crockpot.
02 - In a mixing bowl, whisk together chicken broth, coconut milk, fish sauce, soy sauce or tamari, lime juice, brown sugar, red curry paste, salt, and black pepper. Pour the mixture over the contents in the crockpot.
03 - Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until chicken is tender and fully cooked.
04 - Discard the lemongrass stalks and kaffir lime leaves from the soup.
05 - Taste and adjust the seasoning with additional lime juice, fish sauce, or curry paste if desired.
06 - Ladle hot soup into bowls and garnish with chopped cilantro, Thai basil, and sliced red chili.

# Expert Advice:

01 -
  • Uses simple pantry and produce ingredients you can find in most grocery stores
  • Requires only 15 minutes of prep before your crockpot takes over
  • Gluten free and dairy free plus easy to adjust for special diets
  • Filling enough for a meal but light and bright with zesty citrus and herbs
02 -
  • Tastes even better the next day as the flavors meld
  • Freezes and reheats without losing quality
  • Loaded with protein and healthy fat for a satisfying meal
03 -
  • For the boldest flavor do not skip the lemongrass Slicing and bruising the stalks releases their essential oils
  • Use full fat coconut milk for that classic velvety texture Lite versions will make the broth watery
  • Add fresh herbs and lime juice at the end to keep the taste lively and not muddy

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