Description

This Slow Cooker Thai Coconut Chicken Soup is a comforting and flavorful dish that combines tender chicken with a rich coconut broth and aromatic Thai spices. Perfect for a cozy night in or to impress guests with its vibrant flavors.

Ingredients

For the Soup:

1 ½ pounds boneless, skinless chicken thighs
4 cups low-sodium chicken broth
2 cans (13.5 oz each) coconut milk
1 red bell pepper, thinly sliced
1 cup sliced mushrooms
1 small onion, thinly sliced
3 tablespoons red curry paste
1 tablespoon fresh grated ginger
3 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon brown sugar
juice of 1 lime
1 tablespoon soy sauce
1–2 teaspoons sriracha (optional)

For Serving:

½ cup chopped fresh cilantro
2 green onions, sliced
cooked jasmine rice or rice noodles for serving (optional)

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Instructions

Prepare the Soup: Place the chicken thighs in the slow cooker. Add chicken broth, coconut milk, red curry paste, ginger, garlic, fish sauce, soy sauce, brown sugar, onion, bell pepper, and mushrooms. Stir well.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
Shred Chicken: Remove chicken, shred, and return to the slow cooker. Add lime juice, cilantro, and green onions. Adjust seasoning.
Serve: Serve hot, optionally over jasmine rice or rice noodles.

Notes

For a spicier version, add more red curry paste or sriracha.
You can substitute chicken breasts if preferred.
Garnish with extra cilantro and lime wedges before serving.