Description

This Crockpot Thai Coconut Chicken Soup is a Thai-inspired comfort dish that blends creamy coconut milk with the zest of lime, aromatic herbs, and tender chicken. Let the slow cooker do the work while the rich and tangy flavors develop into a satisfying, hearty meal.

Ingredients

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 (optional)

Instructions

Prepare all vegetables and aromatics.
Place chicken in the crockpot and top with veggies, garlic, ginger, and lemongrass.
Pour in coconut milk and chicken broth.
Add curry paste, fish sauce, soy sauce, and brown sugar. Stir gently.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Shred chicken, return to pot.
Stir in lime juice and spinach or bok choy.
Serve with garnish and optional rice or noodles.

Prep Time: 15 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Category: Dinner