I still remember the first time I set a crockpot full of coconut milk and red curry paste to simmer — the whole house smelled like a Thai street stall by dinnertime. This Easy Creamy Thai Chicken Soup is exactly that kind of weeknight miracle: cozy, bright, and forgiving. It’s built for busy evenings, picky eaters, and anyone who wants rich flavor with minimal effort.
What makes this recipe special
This soup combines the creaminess of coconut milk with the fragrant heat of red curry paste for a single-bowl meal that feels both indulgent and light. It’s ideal when you want exotic flavor without a long ingredient list or fancy technique. Whether you’re feeding toddlers, meal-prepping for the week, or serving guests who love bold flavors, this crockpot method keeps hands-off time to a minimum and lets the spices sing.
“Comfort in a spoon — creamy, slightly spicy, and so easy to throw together after work.”
I also like that this recipe scales and adapts. If you’re interested in other comforting slow-cooker chicken soups, you might enjoy this Creamy Marry Me Chicken Soup for a different flavor profile.
How this recipe comes together
Quick overview before you begin: place the chicken in the crockpot, pour over a spiced coconut milk and broth mixture, then let low heat do the work. After several hours, shred the chicken right in the pot and stir to meld flavors. Expect total hands-on time to be under 15 minutes and a final result that’s silky and layered.
For cooks who like speed: if you want a 20-minute stovetop version, check out this quick creamy garlic chicken for inspiration on shortcuts.
Key Ingredients
- 1 pound chicken breast (boneless, skinless) — shredded after cooking. You can swap thighs for more flavor.
- 1 can (14 oz) coconut milk — full-fat for richness; light works but is thinner.
- 4 cups chicken broth — low-sodium if you want better salt control.
- 1 cup carrots, sliced — use baby carrots for convenience.
- 1 cup bell peppers, sliced — any color; red or orange are sweeter.
- 1 onion, diced — yellow or sweet onion both work.
- 3 cloves garlic, minced — or 1 tsp garlic paste.
- 1 tablespoon ginger, minced — fresh is best; jarred ginger in a pinch.
- 2 tablespoons red curry paste — adjust to taste for spice.
- 1 tablespoon soy sauce — use tamari to make gluten-free.
- Juice of 1 lime — added before serving for brightness.
- Fresh cilantro for garnish — optional if you don’t love cilantro.
- Salt and pepper to taste
Note: to boost veggies, stir in spinach or snap peas for the last 30 minutes. For low-sodium diets, reduce or omit the soy sauce and use low-sodium broth. If you’re looking for more chicken recipe ideas for busy nights, try this roundup: 7 Easy Chicken Breast Recipes.
Step-by-step instructions
- Place the chicken breast in the bottom of the crockpot in a single layer.
- In a bowl, whisk together the coconut milk and chicken broth until smooth.
- Add the carrots, bell peppers, onion, garlic, ginger, and red curry paste to the bowl. Stir in the soy sauce, lime juice, salt, and pepper.
- Pour the mixture over the chicken in the crockpot, making sure the liquid mostly covers the chicken.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the lid, shred the chicken with two forks right in the pot, and stir to combine with the broth and vegetables.
- Taste and adjust seasoning. Serve hot and garnish with fresh cilantro.
Best ways to enjoy it
This soup works well on its own or paired with simple sides. Try these serving ideas:
- Over steamed jasmine rice to soak up the coconut curry broth.
- Tossed with rice noodles for a heartier bowl.
- With a wedge of lime and extra cilantro for brightness.
- Serve alongside a crisp cucumber salad to balance the richness.
For a Southern-inspired pairing that crowds love, serve it with crusty bread or cornbread; fans of slow-cooker chicken will also like this Crock Pot Bourbon Chicken as a follow-up dinner idea.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: Gently reheat on the stovetop over low–medium heat, stirring often. Avoid boiling coconut milk aggressively; it can separate if overheated.
- Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently. The texture of vegetables softens after freezing; consider adding a handful of fresh bell pepper or spinach when reheating to refresh the bowl.
- Food safety: Ensure shredded chicken reaches 165°F (74°C) when reheating. Don’t leave perishable food out for more than two hours.
Pro chef tips
- Brown the chicken quickly in a skillet first for extra depth if you have 5–7 extra minutes. It’s optional but adds a caramelized note.
- Use full-fat coconut milk for true creaminess; shake the can before opening to re-emulsify.
- Balance the heat: start with 1–1½ tablespoons of red curry paste and add more at the end if you want extra kick.
- Acid is your friend: finish with lime juice to brighten the coconut richness.
- Texture control: add delicate greens (spinach, Thai basil) in the final 10 minutes to keep them vibrant.
Creative twists
- Make it vegetarian: replace chicken with firm tofu and use vegetable broth.
- Peanut butter swirl: stir in 1–2 tablespoons of creamy peanut butter for a nutty Thai twist.
- Coconut-lime shrimp: swap chicken for peeled shrimp and add them in the last 15–20 minutes on high heat.
- Spicier version: add sliced red chiles or a teaspoon of fish sauce for authentic umami.
- Lower-carb: skip rice and serve with cauliflower rice or over zoodles.
Common questions
Q: How long does prep actually take?
A: Prep is about 10–15 minutes — mostly chopping and mixing. The crockpot does the heavy lifting.
Q: Can I use frozen chicken breasts?
A: It’s best to thaw first for even cooking. If using frozen, add extra cooking time and check the internal temperature to ensure doneness.
Q: Is this soup freezer-friendly?
A: Yes. Freeze in portioned containers for up to 3 months. Expect softening of cooked veggies; add fresh herbs when reheating.
Q: Can I make this spicy for kids?
A: Reduce the red curry paste to 1 tablespoon or use a mild curry paste so it’s kid-friendly, then add extra seasoning to adult bowls.
Q: Any quick stovetop shortcut?
A: Yes — simmer everything in a heavy pot for 20–25 minutes until chicken is cooked, then shred and serve. That’s a great last-minute alternative.
Conclusion
If you love the creamy Thai flavors in this recipe, you might also enjoy a similar take on coconut-chicken comfort in this Easy Creamy Thai Coconut Soup from Neighbor Food, which emphasizes veggies and quick prep: Easy Creamy Thai Coconut Soup. For a faster weeknight spin on Thai curry soup, this 20-minute option offers a speedy, stovetop approach: Easy Thai Chicken Curry Soup • Salt & Lavender.
Enjoy the bowl — and don’t be shy about adjusting heat and acid to match your taste.
Easy Creamy Thai Chicken Soup
Ingredients
Main Ingredients
- 1 pound chicken breast (boneless, skinless) shredded after cooking; thighs can be swapped for more flavor
- 1 can (14 oz) coconut milk use full-fat for richness; light works but is thinner
- 4 cups chicken broth use low-sodium for better salt control
- 1 cup carrots, sliced baby carrots can be used for convenience
- 1 cup bell peppers, sliced any color; red or orange are sweeter
- 1 onion, diced yellow or sweet onion both work
- 3 cloves garlic, minced or 1 tsp garlic paste
- 1 tablespoon ginger, minced fresh is best; jarred ginger works in a pinch
- 2 tablespoons red curry paste adjust to taste for spice
- 1 tablespoon soy sauce use tamari to make gluten-free
- 1 Juice of lime added before serving for brightness
- to taste salt and pepper
- Fresh cilantro for garnish optional
Instructions
Preparation
- Place the chicken breast in the bottom of the crockpot in a single layer.
- In a bowl, whisk together the coconut milk and chicken broth until smooth.
- Add carrots, bell peppers, onion, garlic, ginger, and red curry paste to the bowl. Stir in soy sauce, lime juice, salt, and pepper.
- Pour the mixture over the chicken in the crockpot, ensuring the liquid mostly covers the chicken.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the lid, shred the chicken with two forks right in the pot, and stir to combine with the broth and vegetables.
- Taste and adjust seasoning. Serve hot and garnish with fresh cilantro.
