Slow Cooker Thai Coconut Chicken Soup
A creamy and aromatic soup that transports you straight to Thailand with its fragrant medley of coconut milk, fresh ginger, and aromatic herbs. Perfect for cozy gatherings and family dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 14 oz coconut milk use a full-fat version for creaminess
- 2-3 tbsp Thai red curry paste
- 1 stalk lemongrass, bruised
- 1 inch fresh ginger, sliced
- 4 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1-2 tbsp lime juice adjust to taste
- 1 sliced red bell pepper (optional) for added texture
- mushrooms (optional) for added depth
- to taste salt and pepper for seasoning
- fresh cilantro or green onions, for garnish
Instructions
Preparation
- In the slow cooker, combine the chicken broth, red curry paste, bruised lemongrass, fresh ginger, minced garlic, and cut chicken pieces. Stir well to mix.
Cooking
- Cover the slow cooker and cook on LOW for 4–5 hours or on HIGH for 2–3 hours.
- Once cooking time is up, stir in the coconut milk, fish sauce, brown sugar, lime juice, and any optional ingredients like red bell pepper and mushrooms.
- Cover and cook on LOW for an additional 30–60 minutes or on HIGH for 15–30 minutes.
- Carefully remove the lemongrass and ginger slices before serving.
- Taste and adjust seasoning with salt and pepper as necessary.
- Ladle into bowls and garnish with fresh cilantro or green onions.
Notes
For customization, adjust the spiciness with extra red curry paste or fresh chilies. This soup also works well with shrimp or tofu, and feel free to add other vegetables like carrots or spinach.