Go Back

Crockpot Thai Coconut Chicken Soup

Crockpot Thai coconut chicken soup with golden broth, tender chicken, and just-tender mushrooms and bell pepper. Slow-cooked with red curry paste, lemongrass, and ginger for a fragrant, silky finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Thai-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb boneless skinless chicken thighs
  • 2 can (13.5 oz) full-fat coconut milk
  • 2 cup chicken broth
  • 1 cup mushrooms, sliced (shiitake or cremini)
  • 1 cup red bell pepper, thinly sliced
  • 4 clove garlic, minced
  • 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
  • 0.25 fresh cilantro for serving
  • 0.25 lime wedges for serving
  • 0.25 sliced red chilies for serving

Equipment

  • 1 Dutch oven

Method
 

Build the soup in the slow cooker
  1. Place the chicken thighs in 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 (if using), and turmeric.
Slow-cook until chicken is tender
  1. Cook on low for 5–6 hours (or high for 2.5–3 hours) until the chicken is cooked through.
Shred chicken and finish with vegetables
  1. Remove the chicken and shred with two forks; discard the lemongrass stalks and lime leaves.
  2. Add the mushrooms and red bell pepper to the slow cooker and return the shredded chicken to the pot.
  3. Cook on high for 20 minutes until the vegetables are just tender.
Serve
  1. Serve hot, garnished with fresh cilantro, lime wedges, and sliced red chilies.

Notes

For the most fragrant broth, bruise the lemongrass well so it releases flavor during the long cook. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until steaming. Freezing is not ideal because mushrooms and coconut milk can change texture, but you can freeze if needed and thaw overnight in the fridge. For a dairy-free-friendly swap, use full-fat coconut milk as written; to make it gluten-free, choose a fish sauce labeled gluten-free.