Description
This Crockpot Thai Coconut Chicken Soup is a rich and aromatic slow-cooked dish combining tender chicken with creamy coconut milk, fragrant lemongrass, spicy Thai red curry paste, and fresh lime juice. Perfect for an easy, comforting meal that captures the vibrant flavors of Thailand with minimal effort.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, boneless and skinless
Liquid Base
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, bruised
Flavorings
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
Garnish
- Fresh cilantro or parsley, chopped
- Optional: chili oil or sliced red chilies for heat
Instructions
- Prepare aromatics: Mince the garlic cloves finely and grate the fresh ginger. Bruise the lemongrass stalks by gently hitting them with the back of a knife to release their flavor.
- Combine ingredients in crockpot: In the crockpot, add the chicken breasts or thighs, coconut milk, chicken broth, sliced red bell pepper, minced garlic, grated ginger, bruised lemongrass, and Thai red curry paste. Stir gently to combine.
- Cook the soup: Set the crockpot to LOW and cook for 6 to 7 hours, or if you’re short on time, cook on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred chicken: Remove the chicken pieces from the crockpot and shred them using two forks. Then return the shredded chicken back into the soup pot.
- Finish the soup: Stir in the fish sauce and fresh lime juice to add saltiness and brightness. Let the soup cook for an additional 10 minutes on LOW to meld the flavors.
- Garnish and serve: Ladle the soup into bowls, garnish with chopped fresh cilantro or parsley. For extra heat, drizzle with chili oil or add sliced red chilies if desired. Serve hot.
Notes
- You can substitute chicken thighs for a juicier texture or use chicken breast for a leaner version.
- If you prefer a thicker soup, remove the lid during the last 30 minutes of cooking to reduce the liquid.
- Adjust the amount of Thai red curry paste based on your spice tolerance.
- Lemongrass stalks are tough and not edible; remember to remove them before serving.
- This soup stores well in the fridge for up to 3 days and freezes nicely for up to 2 months.
