Crockpot Thai Coconut Chicken Soup Recipe

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Dive into the exotic and comforting flavors of Thailand with this Crockpot Thai Coconut Chicken Soup. It’s a soul-soothing blend of creamy coconut milk, tender chicken, vibrant vegetables, and fragrant herbs that makes every spoonful a delight. Perfect for busy weekdays or cozy weekends, this dish brings the essence of Thai cuisine to your kitchen with minimal effort.

What makes this soup truly exceptional is the balance of sweet, savory, tangy, and spicy flavors. With ingredients like lemongrass, ginger, lime juice, and red curry paste, the broth develops a depth that’s both refreshing and rich. And thanks to the magic of the crockpot, the flavors meld beautifully over time, creating a restaurant-quality meal right at home.

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Ingredients for this Crockpot Thai Coconut Chicken Soup Recipe

• 1.5 pounds boneless, skinless chicken breasts or thighs
• 2 cans (13.5 oz each) full-fat coconut milk
• 4 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons fresh lime juice
• 1 stalk lemongrass, cut into 3-inch pieces and smashed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cups baby spinach or bok choy
• Fresh cilantro, chopped (for garnish)
• Optional: red chili flakes or sliced Thai chilis for extra heat
• Cooked rice or rice noodles (for serving, optional)

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Step 1: Prepare the Ingredients

Start by prepping all your vegetables and aromatics. Slice the red bell pepper, mushrooms, and onion. Mince the garlic, grate the ginger, and cut and smash the lemongrass. If using spinach or bok choy, rinse and trim as needed.

Step 2: Assemble in the Crockpot

Place the chicken breasts or thighs at the bottom of the crockpot. Layer the prepared vegetables, garlic, ginger, lemongrass, and mushrooms over the chicken. Pour in the chicken broth and coconut milk.

Step 3: Season the Broth

Add red curry paste, fish sauce, soy sauce, and brown sugar to the crockpot. Stir gently to combine and distribute the seasonings.

Step 4: Cook Low and Slow

Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

Step 5: Shred the Chicken

Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the soup.

Step 6: Finish and Garnish

Stir in the fresh lime juice and add the spinach or bok choy. Let it wilt for a few minutes in the hot soup. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and chili flakes or Thai chilis if desired. Optional: add cooked rice or noodles to each bowl for a heartier meal.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stovetop over medium heat or in the microwave until thoroughly heated. If the soup thickens in the fridge, you can loosen it with a splash of broth or water.

For longer storage, freeze the soup in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Note: Nutrition values are approximate and may vary depending on specific ingredients used.

• Calories: 370 per serving
• Protein: 28g
• Fat: 24g
• Saturated Fat: 18g
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 5g
• Sodium: 850mg

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Frequently Asked Questions

What can I use instead of lemongrass?

If you can’t find lemongrass, you can use a bit of lemon zest or lemongrass paste as a substitute for a similar citrusy flavor.

Can I make this recipe vegetarian?

Yes! Substitute the chicken with tofu or extra mushrooms, and use vegetable broth instead of chicken broth.

Is this soup very spicy?

It has a mild to medium heat. You can adjust the spice level by increasing or reducing the amount of red curry paste and omitting Thai chilis.

Can I use light coconut milk?

You can, but the soup will be less creamy and rich. Full-fat coconut milk provides the best texture and flavor.

What’s the best way to shred the chicken?

After cooking, use two forks to pull the chicken apart. It should shred easily when fully cooked.

Can I cook this on the stovetop instead?

Yes, simmer everything in a large pot on low heat for about 45 minutes or until the chicken is fully cooked, then follow the same shredding and finishing steps.

What should I serve with this soup?

It pairs well with jasmine rice, rice noodles, or crusty bread to soak up the flavorful broth.

Can I double the recipe?

Absolutely. Just make sure your crockpot is large enough to accommodate the extra volume.

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