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This Slow Cooker Thai Coconut Chicken Soup is creamy and flavorful. It’s full of vegetables, red curry, coconut milk, and a touch of peanut butter. It’s an easy Thai-inspired recipe to make at home.
If you love a good soul warming chicken soup, you’ll love to try my Curried Chicken Soup, or my Slow Cooker Creamy Chicken Soup. Put all of them on your soup season menu!
Table of Contents
Why Make this Thai Chicken Soup
- The flavors of this Thai coconut chicken soup meld together during the slow cooking time, which, in my opinion, makes it taste even better than a stovetop soup.
- The soup has plenty of hearty vegetables and is made mostly from scratch.
- The peanut butter adds a little richness and pairs perfectly with the coconut and red curry flavors.
- This soup makes a big batch, so it’s a budget-friendly way to feed a crowd.
The Ingredients
Chicken: Boneless, skinless chicken breasts cook right in the broth and shred easily once tender.
Sauces and Seasonings: Red curry paste, peanut butter, soy sauce, and fish sauce are the stars of the broth, while ginger, garlic, brown sugar, paprika, salt, and pepper add the perfect finishing touches.
Vegetables: Add onion, mushrooms, and bell pepper at the beginning of the cooking time; they will soften perfectly during the slow cooking time.
Final Touches: Add full-fat coconut milk, spinach and a squeeze of lime just before serving.
How to Make Slow Cooker Thai Coconut Chicken Soup
- Assemble the soup ingredients into the slow cooker.
- Pour over the broth and stir. Cook on LOW until the chicken and vegetables are tender.
- Shred the chicken with two forks (I do this right in the slow cooker).
- Add the spinach, coconut milk, and lime juice. Replace the lid and let the spinach wilt; this will only take a few minutes.
Tips & Variations
Chicken Cut: Chicken thighs are often used in Thai cooking; they work great in this soup, too.
More Vegetables: Carrots or water chestnuts are great additions; add those at the beginning of the cooking time. Add zucchini or sugar snap peas 45 minutes before serving.
Coconut Milk: Full-fat coconut milk gives the soup the best texture, but light coconut milk can be used if preferred.
How to Serve Thai Coconut Chicken Soup
Toppings: Set out hot chili oil, chopped peanuts or cashews, and sliced Thai basil so everyone can customize their own bowl.
More Filling: To make the soup more filling, ladle it over steamed jasmine rice. It also helps stretch the soup to feed more people.
Is Red Curry Paste Spicy?
It can have some heat, but it's not overpowering in this Thai chicken soup. The coconut milk helps mellow it out. If you are worried, add a tablespoon less.
How to Store and Reheat
To keep your leftover Thai coconut chicken soup fresh, store it in an airtight container in the fridge for up to three days. When you're ready to enjoy it again, just reheat it gently on the stovetop or in the microwave until it's nice and hot.
If you want to save it for longer, you can freeze the soup for up to three months. After thawing, the coconut milk may separate; just give it a gentle stir while reheating, and it’ll come back together beautifully.
My Other Chicken Soups To Try
For a creamy soup, try my Slow Cooker Chicken Gnocchi with tender gnocchi, or make Slow Cooker Chicken Wild Rice Soup for a cozy chicken and rice dinner. Mama Leone's Chicken Soup is packed with vegetables, while Slow Cooker Chicken Stew is thick and comforting, and Crockpot Chicken Tortilla Soup brings Mexican-inspired flavors to the table.
If you tried this Thai Coconut Chicken Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Thai Coconut Chicken Soup
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Ingredients
- 1 lb. chicken breasts, (can use up to two pounds if desired)
- 1 small white onion, diced
- 1 red bell pepper , diced
- 2 cups sliced white mushrooms
- 1 Tbsp. minced garlic
- 2 tsp. grated ginger
- 2 tsp. brown sugar
- 1 ½ tsp. salt
- ¼ tsp. black pepper
- 1 tsp. paprika
- ¼ cup creamy peanut butter
- 3 Tbsp. red curry paste, (I use Thai Kitchen Brand)
- 2 Tbsp. soy sauce
- 1 Tbsp. fish sauce, or oyster sauce
- 32 oz. carton chicken broth
Wait to Add
- 14 oz. can full fat coconut milk, (This is in a can, not a refrigerator type)
- 1 cup fresh baby spinach leaves
- 1 lime
Optional toppings
- sliced Thai Basil
- chopped peanuts
- chili oil
Instructions
- Add the soup ingredients to the slow cooker (except the coconut milk, spinach and lime). Stir.
- Cook on LOW for 6-7 hours.
- Shred the chicken with 2 forks right in the slow cooker. Add the spinach and coconut milk, then squeeze in the lime juice; stir. Cook for about 5 more minutes with the lid on, until the spinach wilts.
- Stir and serve!
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can this be made without chicken? Do you suggest any changes to time if made without chicken? Thank you!
I would do 5 hours on low – onions take quite awhile to soften.