Save A fragrant, creamy, and comforting Thai-inspired soup made effortlessly in a crockpot, brimming with tender chicken, vegetables, and aromatic spices.
I first tried this Thai coconut chicken soup recipe on a rainy weeknight, and the cozy flavors were an instant family favorite. The crockpot made things so simple, and the house was filled with delicious aromas all day.
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Ingredients
- Boneless skinless chicken thighs: 1.5 lbs (680 g), cut into chunks
- Red bell pepper: 1, thinly sliced
- Mushrooms: 1 cup (100 g), sliced
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Lemongrass: 2 stalks, cut into 3-inch pieces and smashed
- Kaffir lime leaves (optional): 3
- Chicken broth (low-sodium): 4 cups (950 ml)
- Coconut milk (full-fat): 1 can (14 oz / 400 ml)
- Fish sauce: 2 tablespoons
- Soy sauce or gluten-free tamari: 1 tablespoon
- Lime juice: 1 tablespoon
- Brown sugar: 1 tablespoon
- Thai red curry paste: 1-2 tablespoons (to taste)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh cilantro (for garnish): Chopped
- Thai basil (optional, for garnish): Some leaves
- Sliced red chili (optional, for garnish): To taste
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Instructions
- Prepare the vegetables and aromatics:
- Place chicken thighs, bell pepper, mushrooms, onion, garlic, ginger, lemongrass, and kaffir lime leaves (if using) into the crockpot.
- Mix the broth and seasonings:
- In a bowl, whisk together chicken broth, coconut milk, fish sauce, soy sauce, lime juice, brown sugar, curry paste, salt, and pepper. Pour over the crockpot ingredients.
- Cook:
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
- Remove aromatics:
- Remove lemongrass stalks and kaffir lime leaves.
- Adjust seasoning:
- Taste and adjust seasoning with more lime juice, fish sauce, or curry paste as desired.
- Serve:
- Serve hot, garnished with fresh cilantro, Thai basil, and sliced red chili.
Save My kids love piling their bowls high with extra cilantro and a touch of chili for zing. Sharing this comforting soup around the table brings everyone together on chilly evenings.
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Required Tools
You'll need a crockpot, chef's knife, cutting board, mixing bowl, and measuring cups.
Allergen Information
Contains fish (fish sauce) and soy (soy sauce). Gluten-free if tamari is used. Always check ingredient labels for possible allergens.
Nutritional Information
Per serving: 320 calories, 18 g total fat, 11 g carbohydrates, 28 g protein.
Save 
This slow-cooked Thai coconut chicken soup transforms simple ingredients into an incredible, warming dish. Every spoonful is a taste of comfort and ease.
Recipe FAQ
- β What type of chicken works best?
Boneless, skinless chicken thighs provide juiciness and tenderness, but chicken breasts can be used as an alternative.
- β Can this be made vegetarian?
Swap the chicken for tofu, use vegetable broth, and omit fish sauce for a flavorful vegetarian option.
- β How to adjust the spice level?
Increase Thai red curry paste or add sliced fresh chilies for more heat; reduce for milder flavor.
- β What garnishes are recommended?
Chopped cilantro, Thai basil, and sliced red chili add aroma, freshness, and visual appeal.
- β Is it suitable for gluten-free diets?
Yes, if gluten-free tamari is used instead of soy sauce. Always check labels for hidden gluten.
