Comforting Slow Cooker Thai Chicken Soup You’ll Crave
A creamy, slow-cooked Thai chicken soup with coconut milk, red curry, and tender shredded chicken. Easy, comforting, and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
1 1/2 lbs boneless, skinless chicken thighs
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium chicken broth
4 garlic cloves, minced
2-inch piece ginger, grated
2 stalks lemongrass, smashed
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
Juice of 1 lime
1/4 cup chopped cilantro
2 green onions, sliced
Salt and pepper to taste
Instructions
- Add chicken, coconut milk, broth, garlic, ginger, lemongrass, curry paste, fish sauce, brown sugar, and mushrooms to slow cooker.
- Cook on low 6–7 hours or high 3–4 hours.
- Remove chicken, shred, and return to pot.
- Add red bell pepper, lime juice, cilantro, and green onions. Cook 15–20 minutes on high.
- Taste and adjust seasoning. Serve warm.
Notes
Use chicken breasts if preferred. Add rice noodles or spinach at the end for variation. Freezes well for up to 3 months.