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Crockpot Thai Coconut Chicken Soup

Crockpot Thai coconut chicken soup with golden coconut broth, tender chicken, and bright lime-ginger flavor. Slow-cooked chicken then finished with quick high-heat simmer so mushrooms and bell pepper stay just tender.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb boneless skinless chicken thighs
  • 2 can (13.5 oz) full-fat coconut milk
  • 2 cup chicken broth
  • 2 cup mushrooms, sliced (shiitake or cremini)
  • 1 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
  • 0.5 fresh cilantro for serving
  • 0.5 lime wedges for serving
  • 0.5 sliced red chilies for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Build the slow cooker soup
  1. Place the boneless skinless chicken thighs in the slow cooker.
  2. Add full-fat coconut milk, chicken broth, garlic, ginger, and red curry paste to the slow cooker.
  3. Stir in fish sauce, lime juice, brown sugar, lemongrass, kaffir lime leaves (optional), and turmeric.
Slow-cook until the chicken is tender
  1. Cook on low for 5–6 hours, until the chicken is cooked through and shreds easily.
  2. (Alternative) Cook on high for 2.5–3 hours, until the chicken is cooked through and shreds easily.
  3. Remove the chicken and shred with two forks; remove and discard lemongrass stalks and lime leaves.
Finish with vegetables
  1. Add mushrooms and red bell pepper to the slow cooker and return the shredded chicken.
  2. Cook on high for 20 minutes, until the vegetables are just tender and the broth is steaming.
Serve
  1. Serve the soup garnished with fresh cilantro, lime wedges, and sliced red chilies.

Notes

For best flavor, let the soup stand 5–10 minutes after cooking so the coconut broth thickens slightly and the curry paste blooms. Refrigerate leftovers up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because coconut milk can change texture after thawing. If you want it dairy-free and still creamy, this recipe already is; for a lower-sodium option, use reduced-sodium chicken broth and reduce fish sauce to taste.