Description
This Slow Cooker Thai Coconut Chicken Soup is a flavorful, creamy, and comforting dish infused with red curry, coconut milk, and fresh vegetables. Perfect for an easy weeknight meal, it combines tender shredded chicken with a rich, spicy broth served over rice or noodles, garnished with fresh cilantro and crunchy peanuts.
Ingredients
Scale
Soup Base
- 2 cans (14 ounces each) full-fat coconut milk
- 3 cups chicken broth
- 1/2 cup natural peanut butter
- 1/4 to 1/2 cup red curry paste (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (optional)
Proteins and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced
- 1 cup carrots, diagonally sliced
- 1 cup mushrooms, sliced
- 1 head broccoli, cut into florets
Finishing Touches
- 3 tablespoons lime juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (for garnish)
Serving Suggestions
- Cooked brown rice or rice noodles (for serving)
Instructions
- Prepare the Soup Base: In a greased slow cooker, whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until the mixture is smooth.
- Add Chicken and Vegetables: Place the chicken breasts, diced onion, sliced red bell pepper, carrots, mushrooms, and broccoli florets into the slow cooker. Stir gently to submerge all ingredients evenly into the soup base.
- Cook the Soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through and the vegetables are tender but not mushy.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker, shred them using two forks, then return the shredded chicken back into the soup to combine.
- Season and Finish: Stir in fresh lime juice and adjust seasoning with salt as needed. Add additional red curry paste or red pepper flakes if you prefer more heat.
- Serve: Ladle the soup over cooked brown rice or rice noodles. Garnish each serving with chopped fresh cilantro and chopped peanuts for added flavor and texture.
Notes
- You can adjust the level of spiciness by varying the amount of red curry paste and red pepper flakes.
- For a lighter version, use light coconut milk instead of full-fat.
- If you don’t have slow cooker time, you can prepare in an Instant Pot using the sauté and pressure cook functions.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 1 month.
- Serve with rice noodles for a gluten-free option and brown rice for extra fiber.
