This Thai Coconut Soup is warm, fragrant, and gently creamy the kind of comforting bowl that tastes like it simmered all day, yet the slow cooker does all the work. With tender chicken, coconut milk, and bright Thai flavors, it’s a simple, nourishing dish you’ll want to make again and again.
Ingredients
- 1 lb chicken breast, sliced or left whole
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp lime juice
- 2–3 tbsp red curry paste
- 1 tbsp fish sauce (optional for depth)
- 1 tbsp brown sugar or honey
- 1 cup sliced mushrooms
- Salt & pepper to taste
- Optional toppings: fresh cilantro, chili flakes, lime wedges, green onions
Steps
- Add everything except coconut milk and lime. Place chicken, broth, curry paste, garlic, ginger, onion, bell pepper, mushrooms, fish sauce, and brown sugar into the slow cooker.
- Cook low and slow. Cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender.
- Shred or slice chicken. If you cooked the chicken whole, remove and shred, then return it to the pot.
- Add coconut milk. Pour in coconut milk and stir gently. Don’t worry if it looks thin it thickens as it warms through.
- Finish with lime. Add lime juice and adjust seasoning with salt, pepper, or more curry paste.
- Warm for 10 minutes. Let the soup come together just before serving.
Chef’s Tips
- Use full-fat coconut milk: It creates the richest, creamiest broth.
- Adjust the heat: More curry paste = spicier soup. Start small and build the flavor.
- Add veggies at the end for crunch: If you love crisp bell peppers or spinach, stir them in during the last 10–15 minutes.
Variations
- Vegetarian version: Swap chicken for tofu and use vegetable broth.
- Noodle twist: Add cooked rice noodles right before serving.
- Extra creamy: Add a spoonful of peanut butter for a Thai-inspired richness.