Easy Creamy Thai Chicken Soup
A cozy, creamy soup combining coconut milk and red curry paste, perfect for busy weeknights.
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.
Notes
To boost veggies, stir in spinach or snap peas for the last 30 minutes. For low-sodium diets, reduce or omit soy sauce and use low-sodium broth. This soup pairs well with rice, noodles, or a refreshing salad.