Crockpot Thai Coconut Chicken Soup
Warm, creamy, and bursting with Thai flavors, this Crockpot Thai Coconut Chicken Soup is the perfect balance of spice, citrus, and coconut richness—an easy, comforting dish you’ll want to make again and again! Try it today!
Ingredients
- 1/2 onion sliced
- 2 cloves garlic chopped
- 1/2 red jalapeño pepper sliced (or a couple Thai chiles, halved)
- 3 quarter-inch slices galangal or ginger
- 1 lemongrass stalk pounded and cut into 2-inch pieces
- 10 lime leaves torn (optional)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 2 13.5- ounce cans full-fat coconut milk or coconut cream
- 1 pound chicken breasts cut into bite-sized pieces
- 8 ounces white mushroom caps sliced
- 2-3 tablespoons brown sugar or coconut sugar
- 2-3 tablespoons fish sauce
- 2-3 tablespoons freshly squeezed lime juice
- 2-3 green onions thinly sliced
- Chopped fresh cilantro for garnish
Instructions
- In a slow cooker, combine onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, lime leaves, red curry paste, and chicken broth. Stir well and cover with the lid.
- Cook on high for 2-3 hours or low for 4-6 hours. Remove all aromatics with a slotted spoon, leaving the broth.
- Add coconut milk, chicken breast, and mushrooms. Cook on high for 1 hour or low for 2 hours, until chicken is cooked through.
- Stir in sugar, fish sauce, and lime juice. Adjust seasoning to taste.
- Ladle the soup into bowls and top with green onions and cilantro. Serve hot.
Notes
Notes:
- For a vegetarian option, substitute chicken with tofu.
- Adjust the spice level by adding more or less jalapeño or chiles.
- Make it ahead of time and let the flavors meld for even tastier results.