Slow Cooker Thai Coconut Chicken Soup

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!

Thai red curry chicken soup in a crockpot with a ladle scooping some out.

We won’t send you spam. Unsubscribe at any time.

​

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

ingredients for red thai curry chicken soup on a table. ingredients for red thai curry chicken soup on a table.

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.

A ladle holding a scoop of curry soup over a crockpot.A ladle holding a scoop of curry soup over a crockpot.

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.

A bowl of thai curry soup in front of a crockpot.A bowl of thai curry soup in front of a crockpot.

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.

A serving of thai curry chicken soup in a black bowl with a spoon in it.A serving of thai curry chicken soup in a black bowl with a spoon in it.

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!

  • 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!

You can leave out the peanut butter if you want a traditional coconut curry soup. 
Extra heat: Add a tablespoon of hot chili oil as it cooks (or wait until serving).

Calories: 250kcal | Carbohydrates: 9g | Protein: 18g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 1398mg | Potassium: 562mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1847IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

…

https://www.themagicalslowcooker.com/thai-coconut-chicken-soup/
www.themagicalslowcooker.com

Feed Name : The Magical Slow Cooker

Soups
hashtags : #Slow #Cooker #Thai #Coconut #Chicken #Soup