Crockpot Thai Coconut Chicken Soup
A creamy, slightly spicy soup with coconut and red curry that blends pantry-friendly ingredients into a comforting dish, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast (or thighs) Thighs provide richer flavor and moisture.
- 1 can coconut milk (13.5 oz) Full-fat for a silkier broth.
- 4 cups chicken broth
- 1 whole onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons red curry paste Adjust to taste.
- 1 tablespoon fish sauce Can substitute with soy sauce and lime.
- 1 tablespoon sugar
- 1 cup baby spinach Add fresh before serving.
- 1 whole lime, juiced
- to taste salt and pepper
- for garnish chopped cilantro
Instructions
Preparation
- Add the chicken breasts to the crockpot. Pour in the coconut milk and chicken broth.
- Add the chopped onion, minced garlic, red curry paste, fish sauce, and sugar. Stir to combine so the curry paste dissolves into the liquid.
Cooking
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken is done (165°F/74°C) and shreds easily.
- Remove the chicken to a plate. Shred it with two forks and return it to the crockpot. Stir to distribute.
- Stir in the baby spinach and the juice of one lime. Taste and season with salt and pepper. Heat until the spinach wilts.
- Serve hot in bowls, garnished with chopped cilantro.
Notes
For variations, swap chicken for tofu for a vegetarian option, or adjust curry paste for desired heat.