Crockpot Thai Coconut Chicken Soup
This crockpot Thai coconut chicken soup is creamy, comforting, and packed with bold, cozy flavors. Shredded chicken simmers with veggies, ginger, curry paste, and rich coconut milk for an easy slow-cooker soup that comes together with almost no effort. Perfect for busy nights when you want something warm and full of flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound cooked chicken breast shredded or cut into bite-sized pieces
- 1 small yellow onion sliced
- 1 large red bell pepper sliced into bite-sized pieces
- 3 large garlic cloves minced
- 1 tablespoon peeled and grated fresh ginger
- 8 ounces white mushrooms sliced
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 13.5-ounce cans full-fat coconut milk or coconut cream
- 1.5 tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice plus more for serving
- Green onions thinly sliced for garnish
- Fresh chopped cilantro for garnish
Instructions
Preparation Steps
- Add the shredded chicken, onions, peppers, garlic, ginger, mushrooms, and brown sugar to a 6-quart slow cooker.
- Pour in the broth, coconut milk, Thai curry paste, soy sauce, and rice wine vinegar, then give everything a good stir until combined.
- Cover with the lid and cook on HIGH for 2.5 hours or on LOW for 4 hours, stirring occasionally.
- Stir in the lime juice and adjust the seasoning to taste. Ladle the soup into bowls and finish with sliced green onions, fresh cilantro, and a lime wedge. Enjoy!