Slow Cooker Thai Coconut Chicken Soup Recipe
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.
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.