DINNER

Crockpot Thai Coconut Chicken Soup: An Incredible Ultimate Recipe

Name: Crockpot Thai Coconut Chicken Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Thai
Ingredients: 1 pound boneless, skinless chicken breasts; 1 can (14 ounces) coconut milk; 4 cups chicken broth; 1 cup chopped carrots; 1 cup chopped bell peppers (red or yellow preferred); 1 cup snap peas or green beans; 2 tablespoons red curry paste; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon fish sauce; 2 tablespoons lime juice; Fresh cilantro, for garnishing; Lime wedges, for serving; Salt and pepper to taste

Chef Olivia

December 11, 2025
4 min read

Crockpot Thai Coconut Chicken Soup: An Incredible Ultimate Recipe

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why make this recipe

This soup is creamy, warm, and full of flavor. It cooks slowly in the crockpot and needs little work. You can set it in the morning and come back to a hot, ready meal. If you like simple chicken dinners, this recipe sits well beside other home meals like smothered chicken and rice for easy weeknight cooking.

introduction

Crockpot Thai Coconut Chicken Soup mixes coconut milk, red curry, lime, and tender chicken. The soup is mild with a spicy touch from the red curry. It smells great while it cooks and fills the kitchen with warm, exotic notes. If you enjoy coconut flavors in desserts and meals, it pairs nicely after a light sweet like coconut loaf cake for a simple complete meal.

how to make Crockpot Thai Coconut Chicken Soup

Follow clear steps and keep the order. Start with the chicken and add aromatics, then vegetables, then liquids and curry. Cook low and slow for best texture. Shred the chicken near the end so it soaks up the broth. Add lime at the last minute to keep the fresh taste.

Ingredients :

– 1 pound boneless, skinless chicken breasts, – 1 can (14 ounces) coconut milk, – 4 cups chicken broth, – 1 cup chopped carrots, – 1 cup chopped bell peppers (red or yellow preferred), – 1 cup snap peas or green beans, – 2 tablespoons red curry paste, – 3 cloves garlic, minced, – 1 tablespoon ginger, minced, – 1 tablespoon fish sauce, – 2 tablespoons lime juice, – Fresh cilantro, for garnishing, – Lime wedges, for serving, – Salt and pepper to taste

Directions :

Creating Crockpot Thai Coconut Chicken Soup can be simple and straightforward if you follow these steps closely:, Place the boneless, skinless chicken breasts at the bottom of the crockpot., 2. Add Aromatics: Sprinkle minced garlic and ginger over the chicken., 3. Incorporate Vegetables: Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken., 4. Mix in Liquids: Pour the coconut milk and chicken broth into the crockpot., 5. Add Flavor: Stir in the red curry paste and fish sauce until well combined., 6. Season: Add salt and pepper to taste., 7. Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours. The chicken should be tender and easily shredded., 8. Shred Chicken: About 30 minutes before the soup is done, shred the chicken using two forks and stir it back into the soup., 9. Add Lime Juice: Stir in lime juice just before serving for an extra layer of flavor., 10. Serve: Serve hot, garnished with fresh cilantro and lime wedges.
These steps outline a clear path to an incredible meal that fills your home with spicy and creamy aromas!

how to serve Crockpot Thai Coconut Chicken Soup

Serve hot in bowls. Add a squeeze of lime and sprinkle fresh cilantro on top. You can serve the soup with a side like crusty bread or a light sandwich. For a simple lunch combo, try it with a cool chicken caesar sandwich for contrast.

how to store Crockpot Thai Coconut Chicken Soup

Let the soup cool to room temperature. Put it in airtight containers and store in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

tips to make Crockpot Thai Coconut Chicken Soup

Cut vegetables to even size so they cook the same.
Use full-fat coconut milk for a richer texture.
Taste before serving and add more fish sauce or lime if needed.
If you like more heat, add extra red curry paste or a splash of chili oil.
For quick meals, shred cooked rotisserie chicken and add near the end instead of raw breasts. You can also find other quick chicken ideas like easy chicken enchiladas for nights you want a change.

variation (if any)

Make it vegetarian: use firm tofu and vegetable broth instead of chicken.
Add noodles: rice noodles or udon work well added just before serving.
Make it creamier: stir in a little coconut cream at the end.
Use shrimp: add raw shrimp in the last 10 minutes of cooking so they stay tender.

FAQs

Q: Can I use frozen chicken?
A: Yes. Use frozen chicken breasts and add extra cooking time. Cook until the chicken reaches a safe internal temperature and shreds easily.

Q: Is this soup spicy?
A: It is mildly spicy from red curry paste. You can add more or less to match your heat level.

Q: Can I make this on the stove instead of a crockpot?
A: Yes. Cook chicken and vegetables in a large pot, then simmer on low until chicken is tender, about 25–35 minutes.

Q: Can I skip the fish sauce?
A: You can, but fish sauce adds depth and salt. Use soy sauce as a substitute if needed.