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Slow Cooker Thai Chicken Soup

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This easy crock pot recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version change up the chicken broth for vegetable broth and leave out the chicken | @Heidi | FoodieCrush foodiecrush.com

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.

Slow Cooker Thai Chicken Soup | FoodieCrush.com

Slow Cooker Thai Soup Recipe

Here’s the thing about cooking with slow cookers. It’s convenient. But only if you’re creating a recipe where you don’t have to dirty more than the slow cooker. Like this slow cooker Thai chicken soup.

I’m all about time management. I eat breakfast while I do the dishes, I brush my teeth while I tie on my running shoes. In other words, I’m a multi-tasker who isn’t terribly efficient at getting much of any of my laundry list of daily to-dos completed because my mind thinks I have to do more than six things at at time. Why? Oh why?

So these days, unless its a lazy day weekend, my to-do list doesn’t always necessitate spending an hour and a half making dinner. I don’t mean letting it cook, I mean MAKING dinner.

Enter the genius invention that has been on every wedding registry since 1973: The slow cooker. And this slow cooker Thai coconut chicken soup. If I’m going to use a slow cooker, I want to make a recipe where I don’t have to brown this, sauté that, and dirty one single other pan to make my dream dinner come true.

Prepare yourself, you will need to dirty a cutting board and a knife to make this Thai coconut chicken soup. And maybe a whisk or big spoon. But other than that? You can put that fancy dish washing scrubbie away my friend, this is a one stop shop recipe I’m happy to make. Just so long as someone else does the dishes dish.

Slow Cooker Thai Chicken Soup | FoodieCrush.com

What’s in This Thai Soup?

In the spirit of no-fuss cooking, I tried to keep the ingredients list for this Thai coconut chicken soup as minimal as the prep work. Here’s what I used in this Thai chicken soup:

  • Red curry paste
  • Coconut milk
  • Chicken stock
  • Fish sauce
  • Brown sugar
  • Peanut butter
  • Chicken breasts
  • Red bell pepper
  • Onion
  • Fresh ginger
  • Frozen peas
  • Lime juice
  • Cooked white rice
  • Fresh cilantro

Slow Cooker Thai Chicken Soup | FoodieCrush.com

How to Make Slow Cooker Thai Soup

Add all the ingredients but the lime juice, cilantro, rice, and peas to your slow cooker. Pop the lid on, turn the slow cooker to High, and let the Thai soup cook for 4 hours.

After 4 hours, stir in the peas and let the crockpot chicken soup cook for another 30 minutes.

I like serving this Thai coconut chicken soup over white rice with a sprinkle of fresh cilantro on top.

Can I Omit the Fish Sauce?

Technically, yes. But that small amount of fish sauce adds so much umami flavor to this Thai soup. There’s really no substitute for fish sauce, so I highly recommend using it in this recipe. You should be able to find it in the Asian section of your grocery store or online.

Can I Make Thai Soup in an Instant Pot?

You likely can. However, I’ve only ever made this Thai coconut curry soup in a regular slow cooker so I can’t give any tips on adapting this recipe for the Instant Pot.

Slow Cooker Thai Chicken Soup | FoodieCrush.com

Tips for Making Slow Cooker Thai Soup

This Thai chicken soup recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version, change up the chicken broth for vegetable broth and omit the chicken. Just be sure to keep the lime and the peanut buttery taste to complement the spiciness of the curry and you’re in business.

For the best flavor, I recommend using freshly grated ginger and freshly squeezed lime juice. Ground ginger won’t give you the same flavor as fresh, and pre-bottled lime juice doesn’t compare to freshly squeezed limes.

A few readers have said their soup has split near the end of the cook time. That’s just the coconut milk and broth separating from each other — your Thai soup hasn’t gone bad. Just give the soup a stir to bring everything back together. To avoid this separation, I recommend using full-fat coconut milk in this recipe.

More Crockpot Soups to Try

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

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4.37 from 300 votes

Slow Cooker Chicken Thai Soup

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.
Course Soup
Cuisine Thai
Keyword slow cooker
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 266kcal

Ingredients

  • 2 tablespoons red curry paste
  • 2-12 ounce cans of coconut milk
  • 2 cups chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 1 1/2 pounds chicken breasts , cut into 1 1/2 inch pieces
  • 1 red bell pepper , seeded and sliced into 1/4 inch slices
  • 1 onion , thinly sliced
  • 1 heaping tablespoon fresh ginger , minced
  • 1 cup frozen peas , thawed
  • 1 tablespoon lime juice
  • cilantro , (for garnish)
  • cooked white rice

Instructions

  • Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
  • Cover and cook on high for 4 hours.
  • Add in the peas and cook for 30 minutes longer.
  • Stir in lime juice and serve with cilantro and white rice.

Nutrition

Calories: 266kcal | Carbohydrates: 16g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 747mg | Potassium: 704mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1627IU | Vitamin C: 39mg | Calcium: 35mg | Iron: 2mg

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    Recipe Rating




    • MBL says

      IT is delicious! I made it last week and ate off the leftovers for several days. It’s easy to make and wonderful to eat!!!

      Reply

      • Wendy Sommers says

        I make this often and have changed it up each time. I always add cayenne as I like it hot. Not a fan of the peas so used green beans. This weekend I will also add mushrooms. Yummy and thanks for sharing your recipe.

        Reply

          • Allison says

            Heidi, I absolutely love this recipe, but I am not completely satisfied with the way my chicken turns out in it. It seems a little dry and rubbery. Any suggestions?

        • Kristi says

          Making this tomorrow using frozen edamame (I’m not a fan of peas either!) & substituting steamed cauliflower pearls for the rice. Excited for the result!!

          Reply

        • Brey says

          This was great. I used green onions, mushrooms, carrots, peppers, a can of diced potatoes. Added chopped water chestnuts and peas at the end. Had a rotisserie chicken that I shredded and it was awesome in it. Used only one can of coconut milk at the end, it was more like a stew. I waited until lowering the temp before adding the milk, and it did not curdle. I would have liked more heat, so I added a diced jalapeño. Maybe wasn’t spicy enough because I accidentally bought green curry.

          Reply

        • Sandy says

          Did you cook yours for less time since you didn’t have to cook the chicken? Thinking of making this for a work potluck, so I was wondering if it would lessen the cook time.

          Reply

  2. Robyn says

    MMMmmmm….I’m all about one pot meals these days – beautiful! I’m sure the ingredients come together to create a flavourful, fragrant sumptuous meal. Thanks!

    Reply

  3. Tieghan says

    Heck yes! I could not agree more about the dirty of a dish when using the slow cooker, I mean I will do it, this is is so the way I would rather go! Plus, Thai soup is so my thing!

    Reply

  5. Kalyn says

    Bookmarking immediately! (By which I mean pinning of course!)

    I do have to respectfully disagree about not pre-browning or other prep for the slow cooker though. I mean, yes of course it’s great when there is a recipe like this where it’s not needed. But SO many slow cooker recipes benefit from pre-browning the meat or other things that only take a minute. I’m all about getting BEST RESULTS from the slow cooker, and if that takes a few minutes longer, I don’t mind.

    Reply

    • Vanessa J.D. says

      The thing about not browning the chicken is important for this recipe because the coconut milk keeps the chicken vey tender, so it doesn’t tend to dry out like boiled chicken can. I think if browning beforehand, we’d lose that tender quality.
      ****But my coconut milk separated after it became a steady boil, so next time I’m going to try cooking on LOW and timing it. Also I made it in three hours rather than 4 and it tasted great.
      ***** Also I added extra firm tofu at the ended and it cooked with it beautifully.

      Reply

    • Allison says

      Does doing this help with the texture of the chicken? Because when I made this, by chicken turned out kind of dry, rubbery. It was still really delicious, but I am looking for a solution to that.

      Reply

    • Patricia A McLemore says

      I have a slow cooker that has a metal insert that you can put on the stove top and brown in. Then put it in the slow cooker. No extra dished to clean. I love it and it comes out with the same results as my old cooker that does not let you brown. No I am not selling cookers just and old women (77 years old) that has learned as I go. Love this recipe and only have few dishes to put in dishwasher. Happy New Year for 2019————I made it.

      Reply

    • Mike says

      Yeah, I’ll be rockin the crock pot with this only I’ll substitute some big shrimp for the chicken and add a little heat from some chillies.

      Reply

  20. Patti says

    That hits the spot, I love Thai food and warm soup is just perfect for this cool fall weather. Plus no muss no fuss.

    Reply

  28. Amanda says

    This looks sooooo good. I’m gonna have to make this soon!
    You give an instruction for veg option, just wanted to say that fish sauce isn’t veg either :) Maybe note that soy sauce could be substituted?

    Reply

  31. Karen says

    This sounds great making in a slow cooker and similar to a recipe I have that I never thought of making easier in the slow cooker…but peanut butter? Somehow I’m having trouble imagining that in what is essentially Tom ka gai- (which I love)

    Reply

  33. Lisa Frank says

    This looks delish…I’m a sucker for Asian flavors.

    Too bad the not having to “dirty one single other pan to make my dream dinner come true” criteria doesn’t also count when it comes to setting up blog photos, right? :)

    Reply

  34. Jeannette says

    This cooks as I write. I had leftover roast chicken and used the skinned breast. I will replace the peas with small diced green beans and Shirataki noodles for the rice to keep this lower carb. I know it’s gonna be a keeper!!!
    J

    Reply

  35. Jennifer Sayles says

    Thais would never put peanut butter in their Tom Ka Kai. Take that out and it looks like a nice easy version. An authentic recipe is not hard to make and is worth a try. I hate to see Thai dishes “Americanized”

    Reply

  38. Andryanna says

    Hi I tried this recipe because it looked so good! I followed the recipe exactly but cooked on low for 8 hours. The broth and coconut cream separated – any tips on how to avoid this?

    Reply

  40. Donna says

    Made this today! Absolutely delicious! The only thing I did different was to add cubed potatoes.
    Will definitely make this again!

    Reply

  41. Jo says

    I didnt have time to do it in the slow cooker as it was late afternoon when I decided to make this. I did it on the stove top and it was delicious! Sooo good! You could substitute pineapple and potato if you want to go meatless. I served this with a peanut slaw as a side salad.

    Reply

  42. Katy says

    We made this the other night in the crock pot – the result was delicious! Only comment would be that it is missing a bit of a kick…maybe siracha or another Asian spice?

    I’m eating the leftovers as we speak…mmmmmmmmmmm

    Reply

  43. Kelly says

    How spicy is this? My kids love Thai food but don’t like it too spicy. I would love to try it. It looks sooo good.

    Reply

  44. Avi says

    I sent this recipe to my husband last week and he made it. I think it is one of our new favs and we are excited to try it with different veggies and shrimp, etc. Thanks for making one of my favorite Thia dishes that I order out easy and delicious to make at home!! :)

    Reply

  47. DrRandy says

    Every time I’ve tried, 4 hours on high turns chicken breast to rubber. I never cook chicken breast on anything other than low – and 4 hours should still be plenty to cook this soup.

    Reply

  48. Danielle says

    I made this soup over the weekend and it was delicious! But. The coconut milk curdled! In my online research they say the way to avoid this is to stir almost constantly. How did you manage to keep your coconut milk from curdling??

    Reply

    • heidi says

      OH man, really? I’ve never had that happen before. I use both full fat and low fat varieties so it shouldn’t be affected by the fat content. And I’m not constantly stirring either. Try adding the coconut milk at a medium temperature in a slower stream so it warms up slowly and isn’t shocked into curdling. I hope you’ll give it another try.

      Reply

      • Chelsea says

        Maybe try adding the lime at the end? The acidity from that might be curdling your coconut milk. Plus I always find fresh lime tastes best anyways…maybe use some lime zest instead while cooking to infuse that flavor?

        Reply

      • Sarah says

        Just made this today and it was unbelievable! I threw everything in cold and then turned on the slow cooker on low for 9 hours and it was great with no curdling. I wish I had some lemongrass for it as its great in coconut curries. Thanks for a new favourite!

        Reply

  50. Hilary says

    This is probably the best thing that has come out of my slow cooker! The chicken was perfectly tender and the flavours were phenomenal. I added some al dente rice noodles along with the green peas in the last half hour of cooking, which seemed more soupy to me than serving over rice. The only modification would be to add more curry paste!

    Reply

  54. Jen says

    Very disappointed :( the coconut milk curdled so I have had to drain off the chicken/onions/pepper and remake the soup on the stove. I followed instructions to the letter. Now i have created too much washing up for myself. Any tips?

    Reply

    • Linda Sher says

      The soup appeared curdled at the end of slow-cooking for 4 hours, but it smoothed out with stirring. It has a nice flavor, but I could not taste the ginger. I would add Thai Basil, Thai Lime Leaves and Lemon Grass and more ginger to give it more of a Thai flavor.

      Reply

          • Ingrid says

            5 stars
            I recommend using full fat coconut milk, not light. I’ve made this soup (a family favorite!) at least 10 times, and I find Trader Joe’s organic coconut milk works really well. Stirring at the end helps. My kids have to negotiate to decide who gets to take leftovers the next day (if they left any from the night before).

  57. Roxy says

    This looks delicious! Especially since it doesn’t contain any of the foods I’ve recently been told I’m allergic to: Gluten, Dairy, eggs and soy! The only problem is I don’t have a slow cooker. I’m assuming I can do this in a regular pot. Do you have any idea how long that may take? Thanks!

    Reply

  58. JeanieS says

    We made this last Friday and it was AWESOME!! Super easy and we had most of the ingredients on hand (just had to get coconut milk and curry paste) and just “threw” it in the slow cooker and boom, a few hours later we were done. I made some jasmine rice to really fill us up and that was perfect. I doubled it and we now have a ton in the freezer to enjoy again and again. Thanks for the recipe!!

    PS – I rarely comment on food blogs, so you know I liked it!!! :)

    Reply

  59. Lauren says

    Thank you for this recipe! I didn’t have every ingredient, but I took a few liberties, and our soup turned out divine! I love the fact that there was no work to do before putting it in the cooker. This is going to be a family favorite for sure.

    Reply

  60. Amanda Z says

    This was delicious! There was a lot of flavor, the coconut milk and peanut butter came through the most. I don’t know if the red curry paste I bought just isn’t very spicy but I wanted some kick so I added a squirt of siracha to my bowl and it tasted great. I forgot to add the frozen peas at the end, so it has the potential to be even better next time when I remember. Thanks for a great recipe!

    Reply

  61. Emmanuel Hessler says

    Well that looks delicious.
    It looks a little bit like the Malaysian Laksa soup and I seemed to recognize a few of those ingredients in the comments (lemongrass, galangal, etc…).
    Nice picture too!

    Reply

  62. Jessica says

    Made this tonight and was a little underwhelmed. Some alterations I would make next time: less coconut milk and more stock to decrease the sweetness of the base, waaay more lime juice (there was a definite lack of acid), and add the red peppers with the peas near the end (mine turned to slimy mush and were inedible). Good luck!

    Reply

  63. Karen G says

    The lime juice and cilantro really helped to balance out the dish. Too much coconut milk for my taste. Next time I will do one can of coconut milk (or maybe less) and a couple extra cups of chicken stock.

    Reply

  66. Randi Lynne says

    Got this going in the Crock Pot right now. I added the juice of one lime, one extra spoon of red curry, green onion, cilantro and I used chicken thighs. Tasted it before adding the chicken and it tastes wonderful. I can’t wait for lunch!

    Reply

    • Randi Lynne says

      OH, I also added two garlic cloves, a jalapeno, a Poblano pepper and am going to throw in the red peppers I roasted yesterday when I put in the peas.

      Reply

  67. Melissa says

    I’m making this right now. I was so excited to find this recipe. I did add more veggies and went light on the chicken. Can’t wait to have it for dinner. Thanks!

    Reply

  68. Danielle says

    Just made this and it will definitely be a regular soup in our house. It was kind of bland, just missing something that I can’t put my finger on but I’m looking forward to experimenting with it. It’s a good starting base and I love the other commenters ideas of adding mushrooms, potatoes and lemongrass. And btw, my soup separated too but I just stirred it back together. I think next time I won’t cook it as long and maybe just add the coconut milk for the last hour. Thanks for the recipe!

    Reply

  69. Kristi says

    I thought this was a great recipe! Since I was using light coconut milk I only used 1/2 C. of chicken broth. I work all day and often can’t make it home for lunch so I set the crock pot on low and cooked for appx 8 hours adding the veggies in the last hour. Thank you for a great recipe!

    Reply

  71. Mimi says

    LOVED the soup! I made a few adaptations to make it a little healthier for me (used light coconut milk, increased the chicken, used PB2). So, so good . . . and so, so easy! I threw my adapted version up on my blog today (www.mimisfitfoods.com) with a link back to yours, of course! I even included some nutritional information Thank you for the inspiration and such a lovely recipe!

    Reply

  72. Chirssy says

    This soup is INCREDIBLE. I made it exactly how you said to. I made it for my husband and two best friends and this is now their favorite meal. It’s been 2 months since I’ve last made it and they are STILL talking about it and telling everybody about this soup. amazing!

    Reply

  73. Chirssy says

    ALSO I SHOULD ADD, once it’s done cooking, it does look like the milk curdled. We actually almost didn’t eat it because it looked bad. But I promise, it’s fine! :)

    OH, and I cooked it on low for 7 1/2 hours. PERFECT. :)

    Reply

  74. mayli says

    I made this last night on the stove per others’ advice.It was excellent!It is restaurant quality :) I did add freshly chopped ginger, green onions & cayenne for some kick. I didn’t add the brown sugar or peas (didn’t have any), but it didn’t need anything else. It was perfect the way it was.Thanks!

    Reply

  75. Jackie says

    I found this really watery. Did no one else? Two cups of stock is too much. Mine also curdled on high. Will try on low with less stock next time, will also add more veg.

    Reply

  77. Azurewren says

    Oooh.. I saw this recipe and it looks so nice. So I scoured my cupboard and yay, I have everything I need….. except the thai red paste.

    I was wondering whether I could use a laksa paste instead of a red paste? I know the flavours would change, but do you think a laksa paste could be used as an alternative?

    Reply

  81. Barbara says

    I just wanted to thank you for sharing this delicious recipe. I lost count of how many times I’ve made this soup, it has become one of my all time favourite crock pot recipes! I just love it! So thanks…again ;-)

    Reply

  82. Sierra says

    I’ve got this in the crockpot now. Can’t wait. Was gonna use rice (pad Thai) noodles instead of rice would you cook those seperation or throw then in with the peas? Also I was gonna chop green beans instead of peas. Has anyone else tried this? Thanks!

    Reply

  84. Jamie says

    Made this for dinner tonight with a few modifications, it was delicious! I browned the chicken first. I used a small bag of frozen peas and julienne carrot mix. I did not add fish sauce or the bell pepper, and used pb2 powder as a substitute for regular peanut butter. I served this over rice noodles, and it came out awesome. I will definitely be making this again!

    Reply

  85. Caitlin says

    I just made this tonight. I cooked it on low for 5 hours, and read that some suggested waiting to add the coconut milk until 30 min before serving. I did that and mine was so creamy, no curdling! My only issue was, there wasn’t a TON of flavor. No kick or spice. I was expecting something pretty flavorful. Maybe the coconut milk and peanut butter sweetened it?

    Reply

  86. Diana says

    Made this the another night and it was amazing! The store didn’t have red curry paste but they did have red curry sauce so I used that instead but used a bit more. DELICIOUS is all I can say about it. I doubled the recipe for leftovers and I swear I think it got better the next day and day after that. This is definitely a keeper. Thanks for sharing!

    Reply

  87. Amber Rule says

    Hi there,

    I have a quick question. I have had this in the crockpot all afternoon. My broth is very thin and looks curdled. I have added a small amount of cornstarch to thicken it up a little. I did not use lowfat coconut milk. I followed the direction to a tee:)

    Do you think it is okay if it curdled.

    Thank you,
    Amber Rule

    Reply

  89. MBagchi says

    Love this recipe. It’s an easy dependable go to recipe for a large amount of Thai style chicken! I increase the red curry paste to spike the heat and add some lemon grass if I have it handy.

    Reply

  90. Barb says

    Came across your recipe & knew I needed to try it…but I didn’t have all the exact ingredients, so I improvised (something I do offen and usualy works out)
    So what I did was put frozen chicken breast in the bottom of the crock pot, then added the onion & red pepper, mixed together the peanut butter, brown sugar, curry powder (didn’t have the paste) and dry ginger (didn’t have fresh) and instead of fish sauce (yet again didn’t have it) I subsituted it with 1 tbsp of worchestershire & 1 tbsp of soya sauce (not the excat same but gives you that salty taste you want) with about 4 cups of homemade chicken broth. I also added about 1 tbsp of garlic & 1 tsp of basil.
    I let it cook for 4 hours on low, then I took out about a cup of the liquid and mixed about 1 cup of coconut milk (that’s all I had on hand) then slowly poured it back in the crock pot whisking it so it would not seperate (a hint I got from another user’s comments! thanks it worked!!)
    Let it cook for another 2 hours on low, took the chicken breast out shredded it (was falling apart was so tender) and then added it back in with the peas (mine were still frozen, forgot that part!) and lime juice, let it cook for another hour & then served it with rice.
    IT WAS SOOOO GOOD!!! So even though I didn’t follow the recipe exactly, it was my inspiration for an awesome addition to my “go-to” dinner ideas!! So thank you & looking forward to finding more of your recipes for my “inspirational” cooking lol

    Reply

  91. Eliz says

    This is currently in my slow cooker – it smelled beautiful all afternoon… but unfortunately the soup (coconut milk) is completely curdled.. has this happened to anyone else? I’m going to pour it over rice and eat it anyway… Maybe it cooked too long? (it finished and switched to “warm” for about 1/2 hour). I’m also new to slow cooking. let me know how this happens? thanks.

    Reply

    • heidi says

      It could have cooked longer or your cooker cooks hotter. I also use authentic Thai coconut milk that has less additives than some I’ve found on my grocery store shelves. They seem to be thicker and I haven’t had a problem using them. Also, I use full fat coconut milk rather than light.

      Reply

  92. Mari says

    My soup curdled as well. After reading the comments I believe it’s because of the light coconut milk I used. I strained the meat and veggies out of my soup and re-blended the liquid together with a immersion blender, and it seems to be OK now. It would be helpful if the need to use full-fat coconut milk was mentioned in the recipe, since multiple commenters have pointed out the problem. I didn’t read all the comments until it was too late.
    Thanks!

    Reply

  93. Rhonda says

    I use the light coconut milk and I’m just reading the comments here about the curdling. ??? I didn’t even know that coconut milk COULD curdle. O_o At any rate, I have made this at LEAST 4 times in the past 3 weeks and it comes out great every time. I’ve cooked it on high every single time (sometimes for really long periods with not much stirring) and if that “curdles” it, I don’t care or notice because it’s so freaking good. I *did* notice that the coconut milk tends to separate from the chicken stock but give it a stir and it looks just fine LOL. And once it’s refrigerated it tends to come back together (if that’s even such a thing). ANYWAY … my point is this is an AWESOME, EASY recipe and I have made it so many times because my friends keep coming over and EATING IT ALL!!!!!! :( Thanks for the great recipe, Heidi! :)

    Reply

  95. charlotte says

    All your recipes are so delicious and I can’t wait to try this one. Do you have any thought on how to adapt this recipe so that people with nut allergies can enjoy it? Do you think that Sunbutter or some other peanut butter alternative, would ruin the flavor?

    Reply

  97. Liza says

    Just made it and it was delicious! Substituted green curry paste for red, almond butter for PB, lemon juice for lime and a mix of worcestershire and soy sauces for the fish sauce (all of that was what I had on hand and didn’t feel like going to the store). Added the pepper and onion 2 hours into cooking so they wouldn’t be too mushy, also added some broccoli. Finally, added a bit (well, a lot) of sriracha so it would have the right amount of kick. Ate it with quinoa cause that was what I had left from the night before. Soooo tasty and satisfying!

    Reply

  98. Randi says

    If I am trying to eliminate sugar from my diet, how do you think this would be without the brown sugar and peanut butter? It looks delish

    Reply

  99. Elisabeth says

    Mine curdled, too. Ate it anyway, it was okay. Needed a LOT of acid, and more heat. I don’t like very spicy food, but really couldn’t taste any heat in it at all. Sounded better than it actually was. I used bone in chicken thighs (no skin), and the meat fell right off the bones as it cooked. I only had to remove the bones from the cooker.

    Reply

  100. Daddy B says

    re: coconut milk curdling – it’s actually breaking – from too much heat. coconut milk shouldn’t be boiled. Different cookers heat at different rates – low setting might be needed and adding the coconut milk in later. broken coconut milk can sometimes be stirred back into emulsion and doesnt affect taste if it breaks. I always make sure I shake the can really well before i use as sometimes its separate in the can. Hope this helps!

    Reply

  101. Camille says

    I just made this after seeing the recipe on the huffpost…aaand it is so stinkin delicious!!! I added about a tablespoon of minced lemongrass and it was a welcome addition. The worst part of this recipe was that I could hardly wait 4 hours to eat it. This recipe is definitely a keeper.

    Reply

  102. Penny says

    Thank You Heidi for the awesome recipe!
    It was sooo Good!
    I didn’t have enough Chicken so I used Pork Loin… I also added a couple of carrots and fresh mushroom. Turned out delicious. This recipe is a keeper! :)

    Reply

  103. Ashley says

    I was so excited to make this recipe but i must have some super concentrate fish sauce! my house smelled terrible and the taste was overwhelming. I added some heavy cream, more chicken stock and more red curry paste. It no longer tastes fishy, but my house smells terrible. A friend helped me save this recipe via text message. I would make it again either using less fish sauce or none at all.

    Reply

    • heidi says

      Maybe your fish sauce was past its prime. I know when I’ve used fish sauce that’s sat on the shelf for a while it can get really strong.

      Reply

  105. Katie says

    I made this soup exactly as the recipe says, and it is SOOOO YUMMY.
    I know some people said that it is “bland”, but it is NOT, unless you use too much rice.
    I had it really soupy with less rice and it has SO MUCH FLAVOUR, but I also had it more as a sauce over rice, and it was bland. I added more soup and it was delicious and flavourful again.
    So I suggest less rice, more soup for tastier results.
    It tastes just like panang/phanaeng curry. SO GOOD. Definitely a new favourite.

    Reply

  106. Rebecca says

    Also wondering if anyone has successfully frozen the soup and reheated it? Made a by batch and am crossing my fingers it freezes well!

    Reply

  108. Natalie Marx says

    Found this recipe on Pinterest and made it the other night – it was tasty! I did add a 4 oz. can of (drained) mushroom stems and pieces as well as 2 cups of sliced carrots, because I love my veggies. The onions were still a bit crunchy after the soup was done, which is sometimes an issue with cooking onions in the slow cooker. I think I’d either sauté or micro-steam the onions a bit before adding them next time. Good recipe. I calculated the nutrition facts, including my additions, and including 1/2 cup cooked Jasmine rice, per serving: 665 Calories, 45 Carbs (11g Sugars), 37g Fat, 35g Protein, and 1,043g Sodium.

    Reply

  109. disapointed says

    I made this per the recipe and it looked awesome but tasted like chicken noodle with lime. I was very disappointed. Do your self a favor and find a different recipe that has the lemongrass in it, makes a HUGE difference.

    Reply

  110. Lauren says

    This looks fantastic! Just one question. My two cans of coconut milk had totally different consistencies when I opened them– was one super creamy, and the other was separated and chunky, like cottage cheese. I probably just didn’t shake it enough, and the date on the can says it’s good for another year, but I just wanted to know if this was normal. I can’t seem to get the chunks to smooth out even when I stir it. Maybe it will dissolve once it gets warm. Just want to make sure it’s safe to use like that!

    Thanks!

    Reply

    • heidi says

      Hi Lauren, this happens to me all the time too. I think in general, coconut milk can be a bit tempermental depending on the brand and whether you use light or regular. I always shake it really well but sometimes will still have the solids. It will generally melt into the soup, but I think this might be one of the causes of some people not always having success with coconut milk based recipes. I would assume it’s safe, I think its more of a storage / time on the shelf issue.

      Reply

  111. Katie R says

    This was SO GOOD! I made it last night, and my hubby and son both loved it! My hubs and I added some siracha to give it extra spice, but so good! Will definitely make this again!

    Reply

    • heidi says

      Hi Katie, so glad you liked it. I’m a spice fan too, but some aren’t, so that’s one part of the recipe that can be amped up if you like!

      Reply

  112. Corona Protze says

    So I made this last night, it turned out great! However I’m wondering if the leftovers can be frozen? The soup is currently in two different Pyrex containers and when I looked into one, it looks like it hardened a bit on top, I’m assuming from the coconut milk? Not sure if and how it can be frozen and for how long?

    Reply

  113. Jessica says

    I would LOVE t make this for my family, but my daughter is allergic to peanuts and tree nuts. Has anyone found a good substitute for that ingredient?

    Reply

    • Dori says

      Have you ever used Sunbutter? It tastes a lot like PB but with an almost sesame like after taste… its great in dishes like these!

      Reply

  114. Stefanie says

    I made this recipe last night. I almost tossed it out because it looked like the milk was curdled (no, I did not use low-fat coconut milk)… but I read some reviews and I guess that’s just the way it looks? It tasted okay overall, but I was expecting more spice and flavor, which was very mild to say the least. My husband added some sriracha for spice/flavor and said it helped. Also, it is VERY oily (which you can even see in the picture). I don’t think I’ll make this recipe again.

    Reply

  115. Nadine says

    I’ll add a USEFUL comment here because I actually made this recipe.

    I followed it without ingredient changes and it tastes pretty good. I did double the batch. I probably could have added a little more lime juice. So test taste it.

    Also, I dunno if my chicken was dry because I screwed up and cooked it on low for 6 hours vs high for 4 hours…but it’s dry….just like so many meats prepared in a slow cooker. That part is disappointing because the rest of the soup is definitely a keeper. I will try it again.

    Reply

  116. Nikki says

    I made this recipe for the first time and followed it as described (minus the rice). I always have a problem with slow cookers making the meat dry and this time was no exception for my chicken. I probably could have cooked it much less time than suggested especially since the chicken is already diced into fairly small chunks.

    Now for the taste. It was good! But I did feel it was missing something. I added a little salt and Siracha to my bowl of soup…just to taste. This really got it going.

    Many comments here ask if this soup freezes well. It does. I made this about 2 weeks ago now and had some leftover frozen soup last night and it was just as good as day one. We have a Food Saver, so I did vacuum seal it in a bag and then put the bag into simmering/boiling water to get it warm again. I’m sure you can freeze it in another type of container too though if you don’t have the Food Saver.

    Reply

  117. Lindsay says

    This is SO good, I’m actually letting it simmer a bit to thicken up to serve over chicken that was already cooked. The flavour it just A+. Thank you!

    Reply

  118. Tabitha Nelson says

    This looks amazing! I have everything in the crockpot and it already smells wonderful! Any suggestions for making it thicker so that I can enjoy, similar to a red coconut chicken curry with rice, instead of a soup? Also, I really enjoy spicy things. Would you suggest doubling the red curry paste? By the time I thought of tasting the sauce I had already mixed in the chicken :-/ Any suggestions would be awesome!

    Reply

  119. Kristy says

    I first made this soup early this year and have since made it about 5 times …. and plan on making it again this week! I love love loveeeee it. I make it for just me and I’ve made it for friends. I’ve finally found it again just so I can let you know how amazing it is.

    Reply

  120. Nancy says

    I originally found this recipe in a GF magazine. This soup was delicious and healthy. I tweaked this recipe by omitting peanut butter due to family allergy and added lemon grass. Also, I used 1 can of full fat coconut milk from Trader Joe’s. I did not have a problem with milk curdling.

    Reply

  121. Julia says

    Just went back for a second bowl of this. I can’t comment on the original recipe, as I modified it according to a lot of the comments. What came out was outstanding.

    Of all the comments, I decided to ignore the ones about the curdling coconut milk. I used the full fat kind though and can say said curdling was very minimal and definitely did not impact the taste in any way.

    My fiance and I are huge fans of heat so I put in a generous amount of sriracha, as well as cayenne and a chopped up chili pepper. I didn’t throw the red pepper in until two hours in so as to prevent it from getting mushy. I also turned the soup down to low after these two hours as I find having chicken on high for any longer than that makes it far too dry. I did 3 cups stock and 1 can coconut milk so as to not have it come out too sweet and lastly, I replaced the rice with al dente rice noodles.

    I will definitely be making this again and again. Probably with shrimp next time :). Thank you!

    (Also didn’t have any fish sauce on hand so did 1TB worcestershire and 1TB soy sauce!)

    Reply

  122. Vicky says

    Made this earlier this week and am making it again already! Absolutely delicious. I substituted carrots for the peas and shredded the chicken breast after 3 hours. This recipe’s a keeper. Thank you!

    Reply

  123. Carly says

    I added a tablespoon of lemongrass as some others have suggested and added cauliflower for the last hour (then turned down to low). I also used half of the chicken as I used cauliflower to give it a crunch and omitted the peas. In addition to the cilantro garnish I added some chopped peanuts. SO GOOD! Thanks so much for this recipe. I didn’t have any problem with the coconut milk, but I did stir it about every hour.

    Reply

  124. Amanda says

    Everyone who’s coconut milk is curdling makes me think they bought the kind of the milk cartons, not cans.

    Reply

  126. GF says

    Our coconut milk curdled as well. We used full fat coconut milk. This is just a poor recipe/bad preparation. My recommendation would be for those trying use a different method of cooking. Either on the stove top or try the low setting instead of high.

    Reply

  127. Chelsea S says

    Thank you so much for this recipe as inspiration for the best soup I’ve had in a long time! I added a bunch of garlic (5 small cloves), just because I love it. It was just the thing to bring a punch of flavor to my life during my first sinus infection of the year. Even my picky wife loved it! :)

    Reply

  128. Chris says

    This is an excellent recipe. So versatile. I was missing some ingredients…used green instead of red curry paste, broccoli, lemon grass and some sambal oelek for heat. I had read the posts so used Thai coconut milk …full version avoiding the lite. No curdling.

    For presentation I added a lime wedge and sprinkle of smoked paprika on the rim of the bowl, and an ice cream scoop mound of Basmati rice in the middle.

    Reply

  129. Linda says

    I just did this recipe yesterday without a slow cooker (even though it is still on my wishlist :) – I let the coconut milk, broth, sugar peanut butter and fish sauce come to a boil, then reduce the heat to medium-low, add the chicken, bell pepper, ginger and onion to the soup and let it simmer for a good 45 minutes. I add the peas about 10 minutes before the end and it was soooo good as well :)

    Reply

  130. Julie says

    Thanks! I’ve been looking for something like this! I do not have a slow cooker, but I will just cook it on low temperature!

    Reply

  131. Charles Dexter Ward says

    Fish sauce, that nasty smelling stuff. Yes, it stinks and so worth the small expense. It adds depth to the finished dish. Soy sauce is not a substitute for this item.

    The recipe looks really good. I’ve used curry paste to make soup before with great results. The ingredients all work well together. And then there is the peanut butter. Never did that before – Its worth a try. You can use peanut butter to make a dipping sauce for chicken | usually grilled| satay and it is compliments the fowl nicely.

    For those of you that don’t want to bother with the coconut milk, look to Tom Yum as a model. Omit the coconut milk and substitute broth. Then start off with equal parts of lime juice and fish sauce. You will be looking for a sour – salty – with a little bit of brown sugar to balance the extremes.

    Don’t forget the cilantro for garnish and it adds some depth to the flavor. If you can’t tolerate the cilantro, try subbing mint or basil.

    Best wishes.

    Reply

  132. Carrie says

    I made this last night with a couple of changes. I didn’t have red curry paste so I used green and I only used 1 tablespoon. It was just the right amount of spice for my family. I didn’t have enough chicken breasts so I did a combo of breasts/thighs. Thai basil was growing in my garden so I added some when I added the peas. My family really enjoyed it and the chicken was very tender.

    Tip: In a small sauce pan, fry the curry paste with a couple of tablespoons of the thick part of the coconut milk until it’s thick and bubbly, just a couple of minutes. It will sort of resemble a roux. Then add it to the recipe with the rest of the coconut milk as directed. It really brings out the flavor. A Thai friend taught me this. So be sure not to shake one of the cans of coconut milk so you have that thick part on top when you open it up :)

    Reply

  134. Sandy Clark says

    Tried this today, and it was wonderful. I added some fresh chopped basil, and a can of bamboo shoots. I cooked it on high for four hours, and it did curdle, so I strained a bit of the liquid out and used an immersion blender, then added it back. It was great.

    Reply

  135. Pam says

    Made this today – made the house smell SO good! Both my husband and I grew up in Asia, so this brought back many memories! It was SO good. At first I was confused about serving it with rice, it is a soup! But made so much sense when we ate it! Put some rice in our bowls, then added a good helping of the soup – what a wonderful, hardy soup! And the rice was so much better than if it had been cooked in the soup (gets too mushy). Thanks for a GREAT crock pot recipe for this winter!

    Reply

  136. Beth says

    I’ve made this soup several times and it is DELICIOUS! I did, however, make a few alterations to suit my taste:
    (1) I made this on the stove in a soup pot.
    (2) I added bone-in chicken breast (raw) in the broth, brought to a boil then simmered for about 25 minutes. I removed the chicken, shredded the meat in large chunks and set aside in a bowl. I added the bones back into the broth for flavor then removed at the end. I added the chicken back to the soup when I added the peas at the end (so the chicken didn’t get mushy). I think this step gives the broth a ton of flavor.
    (3) I added siracha
    (4) I served it over cooked brown rice noodles

    PS – – the second time I made this my coconut milk curdled. SOLUTION: Strain out the onions and red pepper, put the broth in a blender and blend for a few seconds, then pour it back in your soup pot. It worked like a charm!

    Reply

  137. Laura says

    We love this. My son loves curry and the first time I made it was the first time he voluntarily hugged me as a teenager in ages! I split the curry paste into one TB of yellow and one of red. It’s a hit around here.

    Reply

  140. betty says

    This recipe is one of my regular go to’s in my recipe repertoire.
    Full of flavor, complex and super easy to make.
    My SE Asian co-workers are impressed also < true test of a good Asian dish.

    Reply

  143. Darcey says

    I was so excited when I found this recipe after looking for the best crock pot meals. I love Thai flavors and I could barely wait to wake up and get it all in the crock pot! I’m thinking I need a bigger one (if there is such a thing) since I doubled the batch and needed to take off some of the liquid so my lid would fit. Thanks for the fabulous recipe!!! Now the slow cooker countdown begins!

    Reply

  144. Joanna says

    Made this last night and it was very delicious! I noticed that my broth was very liquidy and thin. Is there a way to thicken it? I also ended up having a much larger liquid to food ratio… I’m thinking about adding potatoes. Do you recommend a good time to include them into the crock pot? I also would love to make a vegetarian option. Do you have any suggestions on how to substitute the fish sauce ? Thank you! I’m new to cooking and crock pots !

    Reply

    • heidi says

      Hi Joanna, the broth is meant to be soupy so will be thinner. To substitute the fish sauce, try 1 teaspoon Worcestershire Sauce *OR* 1 teaspoon Soy Sauce *OR* 1 teaspoon Soy Sauce with a splash of lime juice. I would dice the potatoes and put them in when you start the cooking. The starch from the potatoes will also thicken the soup. Good luck!

      Reply

  145. Ella says

    I keep coming back to this recipe for three years now and have gotten others hooked on it. It’s perfect to stave off cold winters and yet not too heavy because of all the lively flavors. Also, it freezes well if you have a lot left over.
    I add mushrooms, lemongrass and a bit of sriracha to mine and pair it with jasmine rice. It’s one of my favorites!

    Reply

    • Ella says

      Also – I almost forgot: Don’t use light coconut milk. You’ll be sad. It just ruins it.
      Also I add an extra tablespoon of curry because I love it so.

      Reply

  146. Courtney says

    I have been eating Thai food since I was a child, and for an appetizer my family uses orders this soup. I made it last night and it tastes amazing! Thank you for the recipe.

    Reply

  147. Laura says

    I might have totally missed this part in the directions BUT do I cook the chicken before putting it in the crockpot or can I put it in uncooked? I want to try this tonight!

    Reply

  149. Steve says

    I made this and my wife loved it so much that we are printing it out and putting it in our recipe binder. This is a dignity enjoyed by very few recipes. Thank you so much for publishing this!

    Reply

  150. Kelly says

    This recipe was so yummy and definitely fulfilled my thai cravings. Based on other reviews, I left my coconut milk out until about 2 hours from serving (full fat in the can) and only cooked the whole thing for about 5 hours total on low. This was perfect for my crockpot. My bf had 3 servings and we still had plenty left over for the lunch the next day!

    Reply

  151. Isla Flores says

    This looks good but your whole intro was about making a slow cooker meal that only required you using the slow cooker. Then at the end of your recipe you say “serve over rice” which means I will have to dirty the pot to make rice. It might not seem like much but it is hypocritical to go on for a paragraph about not having to use another pot or pan and yet your recipe needs another pot to be used.

    Reply

  152. Ainsley McCullough says

    I made this last night for dinner and it was delicious. I didn’t even put it over rice because it was so good on its own. The only change I made was to add about a 1/2 Tbsp of siracha because I like a little spice. I used the carton of coconut milk (60 cal per cup) and didn’t have any trouble with it separating. It made exactly 11 cups of soup and based on my calculations the nutrition information was (per cup): 117 cal, 4.2g fat, 7.7g carbs, and 15.1 g protein.

    Reply

  153. Charles Dexter Ward says

    The word YUMMY should be stricken from our language!!!!!!

    Nice recipe. And yes, I realize this is not a Tom Yum and no insult intended.
    The ratio of fish sauce – lime juice – ginger looks good, however, I might bump up the lime juice a tablespoon at start and hold off on the curry paste till later because you might find that you don’t need as much.

    Seriously, never thought about making Tom Yum in the crockpot. With simmering time, it takes me about an hour. I can make either version but if I use coconut milk, its just a bit of regular strength stuff towards the end.

    There are two versions of this soup – with and without coconut milk. The key is to get a full flavored broth. This is a complex tasting soup, yet it has so few spices and ingredients – it is after all, the number 1 soup in the world.

    The one thing I notices about the recipe is that the author uses curry paste. It gives the soup its special aroma and taste. There is stuff made to make Tom Yum soup. Masi is the brand I use for my curry and soup pastes.

    Please realize that there are pastes made for this soup. Look for Tom Yum paste. It will change the character of the soup from the curry paste.

    Please consider:
    Getting the broth going, I use chicken broth and throw in the ginger, fish sauce and lime juice. Let it simmer awhile. Taste it – you want it be to sour – salty – tart. This soup to me is a balancing act. After I get the base line of sour-salty-tart, this is the time to add in a bit of sugar and just enough to smooth off the extremes of the flavor sensations.

    Then I add just enough Curry or Tom Yum paste to bring out the character.

    Lastly, I add either some plain basil or cilantro to finish off the soup.

    Have fun, this is a really awesome soup.

    Reply

    • heidi says

      Wow Charles, thanks for such a thoughtful take on this soup, and so glad you’ve found it to your liking, and perhaps even “yummy”? :) Glad you enjoyed!

      Reply

  154. Stephanie Schoch says

    I loved this recipe – so easy to pull together/so little cleanup. Unfortunately my coconut milk separated/curdled, but overall I don’t think it impacted the taste. I used chicken thighs instead of chicken breast, since my crockpot tends to dry out white meat chicken. I subbed PB2 for peanut butter and the final product wasn’t oily at all. I added additional lime juice at the end too. Next time, I’ll use more curry paste for an additional boost of spiciness and consider using a blender to help create a smooth texture.

    Reply

  155. tephs says

    Mine turned out perfect but some (possibly helpful) thoughts with everyone else’s issues:
    – Curdling coconut milk: I mixed my coconut milk with broth and other wet ingredients before pouring it into the slow cooker. I also cooked mine on low. I also used full fat coconut milk
    – Not enough heat/spice/flavour: I think the varying reviews depend entirely on the thai curry paste you use. I used AROY-D and it turned out very flavourful and appropriately spicey. I might put another tablespoon in next time but it wasn’t lacking in flavour at all.
    – Veggies: Because I used green curry paste, I put in onions, extra firm tofu and peas at the beginning, then chicken, eggplant and orange pepper about an hour/an hour and a half before serving

    Next time I will add lemongrass and mushrooms!

    Reply

  156. Shane says

    A few thoughts : Cook chicken on low for 4-7 hours. The chicken will not over cook. Also try green or yellow curry for fun, throw in some bamboo shoots. Easy and fun recipe. Thanks

    Reply

  163. Amy says

    I like a creamy consistency similar to what you would get with a Thai curry at a restaurant. Do you have any thoughts on the best way to thicken it up? I normally use corn starch to thicken stews and thought it might work well with this soup recipe, too.

    Reply

  166. Annette says

    My friend made this for lunch, it was delicious! I am trying to follow the Keto diet, does anyone know the nutritional break down? ..carbs/protein/fat content?

    Reply

  167. Nina says

    I have my own version of wicked thai soup, that takes more dishes and time, but I’m so addicted to the flavours that I set aside time to make it every 2 months! I make 13-15 generous portions per batch in my 8 qt crock pot, freeze these portions, and have one for lunch or a light supper.

    5-6 chicken breasts – browned in pan with 2 chopped medium onions, then added to sprayed & seasoned cooker on low heat
    4 red bell peppers – chopped, sauteed with 6 cloves minced garlic, then added to cooker
    1/4 cup fresh ginger – minced or grated, added to cooker
    2 tbsp red curry paste – mixed into cooker with 2 tbsp fish sauce
    3 cups broth – poured over cooker contents

    Stir, season with more pepper, garlic, spices of your choice & cook on low for 4 hours

    Shred chicken into larger bite-sized chunks with 2 forks
    4 14oz cans regular coconut milk – pour into cooker
    2 lbs white button mushrooms – halved or quartered but large pieces, use even more if they fit, add to cooker
    1/2 cup fresh packed basil – chopped, added to cooker & stirred well

    Cook on high 2 hours

    Serve over basmati with lime juice
    Die tired and happy

    Reply

  170. Fria says

    I made this last night and it was great. I followed the instructions. I stirred it every 30 minutes so that the coconut milk will not separate, so far everything goes well. I will definitely make it again. By the way, I used fresh squeeze coconut milk instead of milk in the can.

    Reply

  172. Allison says

    Can anyone suggest what I can add to give this a little more heat? I’m not used to cooking with Thai flavors and don’t want to botch it. Made it today for the first time, and it was delicious! Just might like a little kick next time :)

    Reply

  173. BxGirl says

    Allergic to fish and seafood so would need a replacement for the fish sauce.
    I always ask at restaurants before ordering what has either ingredient

    Reply

  176. David Reams says

    I just made this…it turned out perfectly! Used a rotisserie chicken. Added a few extra veg – matchstick carrots, pea pods. Added some hot sauce I had in the fridge. Served it over rice stick noodles.

    Reply

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  182. Sheelah Clarke says

    Ive been making this for years, and it’s our absolute favorite dish ever! Per instructions of our local Asian Market, we use whole coconut cream and its delicious! We also use powdered lime & tamarind for a great tanginess, & add water chestnuts and/or bamboo. Its pretty forgiving & so delicious. Ive always made it on low for 4, but i need to do it on low and 8 tomorrow. Has anyone tried this? Will it dry out the chicken? Thank you so much for this recipe! Its really my best dish!

    Reply

    • Ashley Sorenson says

      Yay! Thanks for the feedback Christopher. It’s always nice to find something that is a hit for the whole family!

      Reply

  188. Joy Cole says

    Hi and thanks for the recipe! It looks DELICIOUS!
    I actually saved it thinking it was for the Instant Pot.
    Any idea how to convert it? I would be ever so grateful!

    Reply

    • Stacey Adams says

      5 stars
      Hi Joy,

      I’m making this in my Instant Pot right now. I love Thai food and cook it often. The ingredients here are standard Thai ingredients and it always so amazing to me how just a few ingredients can add so much flavor.

      And, making quick hearty stews is so easy in an Instant Pot. You can take any ethnic seasoning (curry paste, ginger, fish sauce) along with a liquid (chicken stock), aromatic vegetables (onions & red pepper) and the protein (I used 2 whole frozen chicken breast and 2 thighs) and leave out any of the fragile components like coconut milk, peas and cilantro.

      Set on high pressure cook for 10 minutes and let pressure naturally reduce (about 15 minutes) while I cooked the rice. Once the pressure is released I added the coconut milk, peas and cilantro. Voila!

      It’s done. And, OMG, it’s soooo good.

      I prefer chicken thighs over breasts mainly because the breasts will want to shred when done and the thighs will chunk better.

      Now go and make this slow or fast!

      Stacey

      Reply

  191. Christopher Fuentes says

    5 stars
    I made this on a Sunday afternoon a couple weeks ago and it was absolutely delicious! My wife and I both loved it and enjoyed every sip of leftovers for the rest of the week. Thank you! As for the coconut milk, I used one can of light and one can of regular. It did separate a little, but once stirred it was fine. All of the flavors were noticeable which made it made it so tasty!

    Reply

  196. David says

    5 stars
    You’ve made some good points there. I looked on the internet for additional information about cooker thai chicken soup and found most people will go along with your views on this website.

    Reply

  197. Carol L Whisenant says

    Did not enjoy this recipe. Was lacking in taste. I had to keep adding spices (especially the red curry paste) to even taste anything remotely to thai curry. Will not cook again.

    Reply

  210. Nicole says

    5 stars
    After reading other comments I decided to make this on the stovetop using pre-cooked chicken. Sautéed onions peppers and ginger for 5 minutes then added other ingredients and simmered 30-ish minutes. Used half light coconut milk and half regular. Added cooked chicken and peas toward the end. Yummm!!! I would recommend cutting back on fish sauce and increasing red curry paste. I also added red pepper flakes and a little cornstarch at the end. This was absolutely delicious !!!

    Reply

  217. george snape says

    […] is what I made in my new pressure cooker last night: Slow Cooker Thai Chicken Soup with a recipe from FoodieCrush. It’s really yummy, it just needs some more kick (I’ll […]

    Reply

  218. george snape says

    […] is what I made in my new pressure cooker last night: Slow Cooker Thai Chicken Soup with a recipe from FoodieCrush. It’s really yummy yummy yummy yummy, it just needs some more kick (I’ll […]

    Reply

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  228. Meg says

    I’ve been making this for years!! First time I’m actually putting in the ginger. I add in mushrooms & shrimp for more flavor/vitamins/protein with about 30 min left to cook…. and squeeze in generous amounts of Sricha. Also, I serve it with pad Thai noodles!

    Reply

  230. Ingrid says

    5 stars
    I never comment on food blogs, but I’ve made this soup so many times that I feel moved to comment on this recipe. I usually make it exactly as written, unless I double it. (In that case, I don’t double the coconut milk. I use 3 cans for a double recipe and add a little extra broth.) It is so delicious that my sons are thrilled when they walk in and smell it in the crockpot. They know what we’re having for dinner by the amazing smell, and it has remained a favorite for over a year!

    Reply

  231. Tiffany says

    Forgive me if this has already been asked- I have a peanut allergy, does anyone know if the recipe will still work without peanut butter or if almond butter can be substituted? Thank you for any help.

    Reply

  232. Christi says

    3 stars
    Sorry, but this was pretty bland to me. There isn’t even any salt called out in the recipe. So I had to add in about 1/2 tsp of salt and some pepper. Then I also ended up doubling the red curry paste. Once I added in all of that flavor it was a lot better.

    Reply

  234. Anna says

    This has been a weekly lunch staple for us. So easy to make, delicious, and our toddler loves it too! We follow the recipe pretty much to a T, but leave out the rice. So good!

    Reply

  236. Victoria B says

    I read comments on Pinterest and the site and made adjustments I highly recommend you try. First, start with frozen chicken breasts. This keeps the. From drying out and is no work. Just shred before you add the peas. I also waited to add the coconut milk until I added the peas so no curdling issue. I added some shredded carrots and thickened with arrowroot starch. No it wasn’t spicy hot at all. The red curry paste you use makes a big difference. I only had Thai Kitchen on hand versus my normal Asian food market kind. Just added some sriracha to kick up the heat. Will try with the real stuff next time.

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  239. Arielle says

    5 stars
    I’ve made this in the slow cooker before and absolutely LOVED it. I always add extra veggies (broccoli, mushrooms, bean sprouts) and top with chopped peanuts for an added crunch. I serve it over ramen noodles and it is very similar to my favourite Thai dish – khao soi. Last night I made it on the stove since I didn’t have a slow cooker with me, and it turned out wonderful!

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  240. Joan says

    5 stars
    Excellent recipe. I did make a few changes. I did not use the crock pot. I sautéed the veggies, added mushrooms. I added rotisserie chicken near the end along with only 1 can of coconut milk. Adding the coconut milk at the end with temp turned down was perfect and it never curdled each time I made it.

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  241. Apkhall says

    This has been a weekly lunch staple for us. So easy to make, delicious, and our toddler loves it too! We follow the recipe pretty much to a T, but leave out the rice. So good!

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