Crockpot Thai Coconut Chicken Soup
Summer is the perfect time to enjoy soups that are flavorful but not overly heavy, and this Thai coconut curry chicken soup fits the bill.
Equipment
- Crockpot (Slow Cooker)
- Cutting board
- Chef’s knife
- Measuring spoons & cups
- Grater or Microplane
- Ladle
- Wooden spoon or heatproof spatula
Ingredients
For the Soup
- 1.5 lbs boneless skinless chicken thighs (or breasts, if you prefer)
- 1 can 14 oz coconut milk
- 3 cups low-sodium chicken broth
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 inch piece fresh ginger grated
- 3 cloves garlic minced
- 1 red bell pepper sliced
- 1 cup carrots thinly sliced
- 1 cup mushrooms sliced
- 1 small zucchini sliced
- Juice of 1 lime
- Fresh cilantro for garnish
Optional Add-Ins
- 1 cup cooked rice or rice noodles for serving
- Sliced green onions
- Crushed peanuts for topping
Instructions
Step 1: Prep the Chicken and Veggies
- Pat the chicken dry and cut into bite-sized pieces. This helps them cook evenly in the crockpot.
- Slice the bell pepper, carrots, mushrooms, and zucchini. Keep the pieces roughly the same size so they cook uniformly.
- Pro Tip: If you want extra tender chicken, season it lightly with salt and pepper before adding to the soup.
Step 2: Mix the Coconut Curry Base
- In a medium bowl, combine the coconut milk, chicken broth, red curry paste, fish sauce, soy sauce, brown sugar, grated ginger, and minced garlic.
- Whisk until smooth and the curry paste is fully incorporated.
- Pro Tip: Whisk continuously to prevent lumps and to make sure the curry paste blends seamlessly with the coconut milk.
Step 3: Assemble in the Crockpot
- Place the chicken pieces at the bottom of the crockpot.
- Layer the sliced vegetables on top of the chicken.
- Pour the coconut curry mixture evenly over the chicken and veggies.
- Give it a gentle stir to combine everything, but don’t overmix—the chicken will release juices as it cooks.
Step 4: Slow Cook
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and the vegetables are tender.
- Pro Tip: Cooking on low gives a richer flavor as the spices and coconut milk meld beautifully.
Step 5: Finish and Serve
- Just before serving, stir in the lime juice for a bright, fresh flavor.
- Taste and adjust seasoning with extra fish sauce or lime juice if needed.
- Garnish with chopped cilantro, sliced green onions, or crushed peanuts if desired.
- Serve hot, over rice or noodles if you like a heartier meal.
- Pro Tip: For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently to prevent the coconut milk from separating.
Notes
Nutritional Value (per serving, approximate):
- Calories: 320–350 kcal
- Protein: 28 g
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 700 mg