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Crockpot Thai Coconut Chicken Soup

Crockpot Thai coconut chicken soup with tender shredded chicken and golden broth infused with lemongrass, ginger, and red curry paste. Slow-cooked for deep Thai-inspired flavor, then finished with mushrooms and red bell pepper for a just-tender bite.
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Prep Time 15 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Thai-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base and seasonings
  • 1.5 lb boneless skinless chicken thighs
  • 2 can (13.5 oz) full-fat coconut milk
  • 2 cup chicken broth
  • 4 clove garlic
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 stalk lemongrass, bruised and cut into 3-inch pieces
  • 2 kaffir lime leaves (optional)
  • 1 tsp turmeric
Vegetables and finish
  • 2 cup mushrooms, sliced (shiitake or cremini)
  • 1 red bell pepper thinly sliced
  • 1 cup fresh cilantro, lime wedges, and sliced red chilies for serving

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker soup
  1. Place the chicken thighs into the slow cooker.
  2. Add the coconut milk, chicken broth, garlic, ginger, red curry paste, fish sauce, lime juice, brown sugar, lemongrass, kaffir lime leaves, and turmeric.
  3. Cook on low for 5-6 hours until the chicken is cooked through, or cook on high for 2.5-3 hours if you need it sooner.
Shred and remove aromatics
  1. Remove the chicken from the slow cooker and shred it with two forks.
  2. Remove and discard the lemongrass stalks and lime leaves.
Add vegetables and finish
  1. Add the mushrooms and red bell pepper to the slow cooker, then return the shredded chicken.
  2. Cook on high for 20 minutes until the vegetables are just tender.
  3. Serve the soup garnished with fresh cilantro, lime wedges, and sliced red chilies.

Notes

Pro tip: if you can’t find kaffir lime leaves, use extra lime zest at serving for a similar bright aroma. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze up to 3 months, then thaw and rewarm; add fresh cilantro and lime after reheating. For a lighter option, use light coconut milk (the soup will be slightly less creamy but still flavorful).