Slow-Cooker Thai Chicken Soup
A rich and comforting slow-cooker soup with coconut milk, lime, and red curry paste, perfect for chilly weeknights and packed with Southeast Asian flavors.
Ingredients
For the soup
- 1 lb chicken breasts (boneless, skinless) Thighs can also be used for richer flavor.
- 4 cups chicken broth Use low-sodium if adjusting salt later.
- 1 can coconut milk Full-fat for creamier texture.
- 1 tablespoon red curry paste Adjust for desired heat level.
- 1 tablespoon fish sauce Adds umami flavor.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced Red or orange preferred for sweetness.
- 1 cup mushrooms, sliced Shiitake or cremini recommended.
- 1 juice lime Adds necessary acidity.
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Pour in the chicken broth and coconut milk.
- Add the red curry paste, fish sauce, and soy sauce. Stir gently to combine so the paste dissolves.
- Scatter the chopped onion, minced garlic, grated ginger, sliced carrots, bell peppers, and mushrooms over the top.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove the chicken, shred it with two forks, then return the shredded meat to the soup and stir.
- Squeeze in the lime juice, taste, and adjust seasoning with more fish sauce, soy sauce, or salt if needed.
- Ladle into bowls and garnish with fresh cilantro. Serve hot.
Notes
For deeper flavor, sauté the onion, garlic, and ginger in a little oil for 2–3 minutes before adding to the slow cooker. For a vegan version, replace chicken with firm tofu and use vegetable broth. This soup is freezer-friendly for up to 3 months.