This Slow Cooker Thai Coconut Chicken Soup Recipe is warm, creamy, and full of flavor. It has tender chicken, coconut milk, and tasty Thai spices.
It’s a great meal for when you want something cozy and comforting.
The best part? It’s super easy to make. Just put everything into the slow cooker and let it cook.
You don’t need to stand by the stove. It’s perfect for busy days or relaxing evenings.
When I First Discovered This Recipe
I first had Thai coconut soup at a friend’s dinner. It was spicy, creamy, and so good. I loved it and wanted to make my own.
So I tried it in the slow cooker—and it worked great!

Equipment You Need
- Slow cooker
- Knife
- Cutting board
- Measuring cups and spoons
- Ladle (soup spoon)
- Mixing bowl (if needed)
Ingredients
- 1 ½ pounds boneless chicken thighs, cut into pieces
- 1 tablespoon red Thai curry paste
- 2 cups chicken broth
- 2 cans (14 oz each) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced thin
- 2 garlic cloves, chopped
- 1 tablespoon grated ginger
- Juice of 1 lime
- ½ cup chopped fresh cilantro
- 1 stalk lemongrass, cut into 3 pieces
- Salt and pepper
- Optional: red chili flakes for heat
How to Make It (Step-by-Step)
- Put the chicken into the slow cooker.
- Pour in the chicken broth and coconut milk.
- Add the curry paste and mix well.
- Add mushrooms and red bell pepper.
- Add garlic, ginger, and lemongrass.
- Add the fish sauce and brown sugar.
- Add a little salt and pepper.
- Cover and cook on low for 6 hours.
- Take out the lemongrass before eating.
- Add lime juice and chopped cilantro.
- Taste and add more salt if needed.
- Serve hot and enjoy!
Easy Tips
- Use chicken thighs—they stay soft and tasty.
- Add more curry paste if you like spice.
- Always remove the lemongrass—it’s not for eating.
- Coconut milk makes the soup creamy and rich.
- Lime juice gives the soup a fresh taste.
What to Serve With Slow Cooker Thai Coconut Chicken Soup Recipe
Jasmine Rice
This rice is soft and perfect for soaking up the soup.
Thai Cucumber Salad
Cool and fresh, it goes well with the warm soup.
Crispy Spring Rolls
Crispy rolls add a nice crunch on the side.
Conclusion
This Slow Cooker Thai Coconut Chicken Soup Recipe is so easy and full of flavor. You just put everything in the slow cooker and wait.
It’s warm, tasty, and great for lunch or dinner. Give it a try—you’ll love it!
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Slow Cooker Thai Coconut Chicken Soup Recipe
Equipment
- Slow cooker
- Knife
- Cutting Board
- Measuring cups and spoons
- Ladle (soup spoon)
- Mixing bowl (if needed)
Ingredients
- 1 ½ pounds boneless chicken thighs cut into pieces
- 1 tablespoon red Thai curry paste
- 2 cups chicken broth
- 2 cans 14 oz each coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup sliced mushrooms
- 1 red bell pepper sliced thin
- 2 garlic cloves chopped
- 1 tablespoon grated ginger
- Juice of 1 lime
- ½ cup chopped fresh cilantro
- 1 stalk lemongrass cut into 3 pieces
- Salt and pepper
- Optional: red chili flakes for heat
Instructions
- Put the chicken into the slow cooker.
- Pour in the chicken broth and coconut milk.
- Add the curry paste and mix well.
- Add mushrooms and red bell pepper.
- Add garlic, ginger, and lemongrass.
- Add the fish sauce and brown sugar.
- Add a little salt and pepper.
- Cover and cook on low for 6 hours.
- Take out the lemongrass before eating.
- Add lime juice and chopped cilantro.
- Taste and add more salt if needed.
- Serve hot and enjoy!
Notes
- Use chicken thighs—they stay soft and tasty.
- Add more curry paste if you like spice.
- Always remove the lemongrass—it’s not for eating.
- Coconut milk makes the soup creamy and rich.
- Lime juice gives the soup a fresh taste.
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