Description
A comforting, flavorful Thai-inspired chicken soup made effortlessly in a slow cooker. This rich and creamy soup features tender chicken simmered in coconut milk and red curry paste with fresh vegetables and aromatic herbs, delivering restaurant-quality taste at home with minimal prep and maximum flavor.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts (or thighs for extra richness)
Liquids & Sauces
- 4 cups chicken broth (low-sodium recommended)
- 1 can full-fat coconut milk (about 13.5 oz)
- 1 tablespoon red curry paste (adjust to your spice level)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced (red or orange for sweetness)
- 1 cup mushrooms, sliced (shiitake or cremini)
Finishing Touches
- Juice of one lime
- Fresh cilantro for garnish
Instructions
- Gather and Prep: Lay out all your ingredients. Chop, slice, and grate the vegetables and aromatics so they are ready to be added quickly to the slow cooker.
- Build the Base: Place the chicken breasts at the bottom of the slow cooker. Pour in the chicken broth and coconut milk. Add the red curry paste, fish sauce, and soy sauce. Stir gently to dissolve the curry paste evenly into the liquid, forming a flavorful base.
- Add Aromatics and Veggies: Scatter the chopped onion, garlic, ginger, carrots, bell peppers, and mushrooms evenly over the soup base. Optionally, sauté the onions, garlic, and ginger in a little oil for 2–3 minutes before adding for deeper flavor.
- Set It and Forget It: Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken will become tender and shreddable, while the veggies soften but remain vibrant.
- Shred and Season: Once cooked, shred the chicken directly in the pot with two forks or remove to shred and return it. Stir in fresh lime juice and taste the broth. Adjust seasoning with additional fish sauce, soy sauce, or curry paste as needed.
- Serve and Garnish: Ladle soup into bowls and garnish with fresh cilantro. Optionally drizzle with extra coconut milk. Serve with jasmine rice, a fresh salad, or grilled cheese for a complete meal.
- Optional Twists: For a vegetarian version, swap chicken for firm tofu and use vegetable stock. Add extra mushrooms or spinach near the end. Spice it up with chili oil or Thai chilies, or add peanut butter for a nutty creaminess.
Notes
- Using chicken thighs will result in a richer, more succulent soup.
- Sautéing aromatics before adding to the slow cooker deepens flavor but is optional.
- Adjust red curry paste quantity to control spiciness level.
- For a gluten-free option, use tamari instead of soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions for up to 2 months; reheat gently to avoid separating the coconut milk.
- Adding lime juice at the end preserves its bright, fresh flavor.
- Pair the soup with jasmine rice or a light salad for a balanced meal.
