This slow cooker Thai soup with chicken is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.
In This Post
Slow Cooker Thai Chicken 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.
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
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.
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
- Vegetarian Crockpot Lasagna Soup
- Slow Cooker Corn Chowder
- Slow Cooker Hatch Green Chili Verde
- Slow Cooker Tortellini Soup with Sausage and Kale
- Slow Cooker Healthy Turkey and Sweet Potato Chili with Quinoa
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.
Slow Cooker Chicken Thai Soup
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 ½ pounds chicken breasts , cut into 1 ½ inch pieces
- 1 red bell pepper , seeded and sliced into ¼ 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 4-½ 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
More Thai-Inspired Recipes You’ll Love
- Thai Quinoa Salad
- Thai Basil Chicken (Pad Krapow Gai)
- Shrimp in Thai Coconut Sauce
- Thai Coconut Chicken and Rice
- Thai Coconut Noodle Salad
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Daddy B
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!
Elisabeth
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.
Randi
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
Liza
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!
Liza
Oh, and I also added 2 tbsp of flour near the end so it would thicken a bit.
Chrisitne
I love this recipe! I’ve made it 3 times, and my husband really likes it! Hope it’s ok that I featured it on my blog!
charlotte
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?
robin
made it tonight; it curdled. used full fat coconut milk cans from whole foods.
Rhonda
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! :)
Mari
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!
Eliz
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.
heidi
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.
Barb
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
MBagchi
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.
Kiri
It says to cook on high for 4 hours, can I do it on low for 8 hours?
heidi
I haven’t tested it for 8 hours on low, but I’m pretty sure you could.
Amber Rule
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
heidi
Hmmm. I will email you directly to assess!
Diana
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!
Caitlin
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?
Jamie
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!
Bea
Made this tonight sans the chicken and fish sauce and it was outta sight! Def making this a regular, go-to meal.
Sierra
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!
Barbara
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 ;-)
Wendy Watson
WOW! Yumyum this looks so good!!!
collegecheese.com
HeidiG
I’m not sure if you’ve seen this, but another blog has blatantly stolen your content and recipe. I found it on pinterest and I have changed my link from this jerk: http://www.lsvtoutesversions.com/2014/09/slow-cooker-thai-chicken-soup.html to you.
Sherry D
Where’d you get this bowl? It’s beautiful!
Azurewren
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?
heidi
Sure, give it a try.
michelle
Slow Cooker Thai Chicken Soup
my kdsiallgery fish sauce and what need to put add?
Jackie
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.
mayli
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!
Chirssy
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. :)
heidi
Did you use low-fat coconut milk? I think that may be the culprit?
Chrissy
I did not. :)
It taste incredible, just looks a little funky. haha
Chirssy
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!
Mimi
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!
Ann
Just wondering if anyone has tried freezing this? Its in the crock pot can’t wait for it to be ready!!
Kristi
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!
Danielle
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!
Melissa
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!
Randi Lynne
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!
Randi Lynne
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.
JP
So can I do it on low for 8 hours?
Kate
Curdled. So sad. Wonder why it happens to some and not others?
Karen G
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.
heidi
Glad you made it to your liking, the best part of cooking is we can all adapt to our own tastes!
Jessica
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!
Emmanuel Hessler
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!
Rash
Yes it does look like the Malaysian laksa soup(I’m Malaysian) :)
Amanda Z
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!
Lauren
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.
JeanieS
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!!! :)
Roxy
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!
Kate
Where are y’all finding red curry paste? I’ve tried 3 grocery stores this week to no avail.
Randi Lynne
I shop at a City Market/Kroger and it is on the Asian aisle in a very small, round glass jar.
Emily
If I’m doubling the recipe, should I cook longer than suggested? I’m making it for a family of 7. Thanks!
Jen
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?
Linda Sher
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.
Kate
So it’s ok to eat it even with the curdled cocunut milk?
thriftysoul
yes, the fat has just separated, nothing has spoiled
Ingrid
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).
Ashley @ Foodie Crush
Thanks for sharing your tips!
Betsy
I made this soup today and will be making again and again!!! Thankbyou for sharing.
joanni
this is gorgeous, just what is needed on cold wintery days.
Theresa @aloveafare
I can’t wait to try this soup. Looks so delicious and I’ve been craving Thai food lately. Thanks for posting.
Hilary
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!
Melanie
Um, so I’m not a slow cooker person – can I put the chicken in raw? (Is this a stupid question?) (I’m hanging my head in shame)
jasmine
yes you.can
Danielle
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??
heidi
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.
Chelsea
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?
Sarah
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!
DrRandy
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.
heidi
That’s a good point. Mine cooks up just right, but I would be happy to test your version too.
Kayley Maybe
Eating this leftover for the second night in a row. AWESOME. Going in the regular rotation. Thanks!
lisa maclellan
I made this today (w/o the fish sause) & it was very quick, easy & Tasty!
lisa maclellan
I used a rotisserie chicken & sweet potato cubes, will def be making again!
Avi
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!! :)
Teri
Delicious! I made again with shrimp ,added at the end but was overcooked when reheated. I also tried reheating with the rice & rice was soggy!
Heidi
Glad you liked it Teri!
Kelly
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.
lisa maclellan
It is more sweet than spicy
Katy
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
Jo
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.
Donna
Made this today! Absolutely delicious! The only thing I did different was to add cubed potatoes.
Will definitely make this again!
Tiffany
How soon into the cooking did you add potatoes?
Akara
wow now im thinking to cook this recipe. All thai foods are YUMMY!
Sandy Coughlin
Mmmm! This has me so excited for fall and making soup in my crock pot again!
Andryanna
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?
Amy
I experienced the same thing tonight. I’m going to try it again this weekend, but keep a closer eye on things.
Danielle
the same thing happened to me!
Sarah | The Cyclist's Wife
Did anyone try it again? I want to do this on low for 8 hours so it can cook while I’m at work. I’m thinking I’ll leave my chicken frozen, then shred it into the broth when I get home. I will also leave out the coconut milk and stir in later. I don’t want to waste a pot of soup on it curdling!
Sarah | The Cyclist's Wife
Either that or just do it on the stove! :)
Donna
Must make ASAP. Beautiful soup!
Trisha
Holy MOLY this looks divine! x
Jennifer Sayles
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”
Courtney
Good grief. Are you the soup police?
Jennifer Sayles
Nope, just expressing my opinion. Did not mean to offend.
Ann
If it tastes good, who cares?
Jeannette
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
Lisa Frank
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? :)
Shelly (Cookies and Cups)
YUM! Looking to try a new soup!
Karen
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)
Chung-Ah | Damn Delicious
I love that I don’t have to brown or saute anything – you make my life so much easier, Heidi!
Debra Rose
That sounds awesome. Chicken and curry paste and coconut … in a crockpot – wow – can’t wait to try this recipe!
Amanda
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?
Deborah
I am drooling over this, Heidi! It looks amazing. And I have that same slow cooker and love it!
Laura (Tutti Dolci)
Gorgeous soup, I love the Thai flavors!
Emily
My husband would absolutely LOVE this!
Sarah | The Sugar Hit
MAN, I want to eat a bowl of this right now. RIGHT NOW, and it’s 10 in the morning where I am.
Averie @ Averie Cooks
The colors on this are just outstanding. I need to dust off my slow cooker. It’s that time of year where it comes in so handy. The coconut milk in your soup just sounds so wonderful!
Sherri McNary
Can’t wait to try Thai Soup in the crockpot!
Anna @ Crunchy Creamy Sweet
I am all for soups in slow cookers! Love all the flavors going on here! Pinning!
Patti
That hits the spot, I love Thai food and warm soup is just perfect for this cool fall weather. Plus no muss no fuss.
onfoodandfilm.com
This looks incredible! I am going go try it this weekend. And so cool to discover your page, it’s wonderful.
Ashley @ Wishes and Dishes
Thai dish in the crock pot?? I’m all for this!
Sommer @ ASpicyPerspective
Love my crockpot, too! Wonderful recipe, Heidi! :)
Nik@ABrownTable
This is the best reason I have seen all week for me to get my slow cooker off the top shelf and put it to work.
Meagan @ A Zesty Bite
Oh man I want a big bowl of this soup. Everything looks beautiful!
Annalise @ Completely Delicious
Bring on slow cooker weather! Mine’s already working overtime. Pinning this recipe!
Barbara @ Barbara Bakes
This looks fantastic. I’m thinking I’ll turn it in to a pressure cooker recipe soon.
Belinda @themoonblushbaker
While my slow cooker is still out I need to make this before it gets too hot in Australia! Lovely varition on thai curry for the lazy cook
Karen Farley
Did you adapt for a pressure cooker? Please email if you did.
Stephanie
I’m curious about how to try this in my instant pot. Anyone tried it?
Angie | Big Bear's Wife
Those are the best type of slow cooker meals, the ones that only have to do with the slow cooker! That soup is just beautiful!
Liz
Looks so good. Thank you.
Becky @ Project Domestication
I’m a sucker for anything Thai. And the slow cooker method makes this even better. Yum!
Stephanie @ Girl Versus Dough
Oh slow cooker, how I love thee. Especially when it will make me this soup next week, because this is so happening.
George Searle
I like this site aswell, they have some really good recipies and i love to cook them up following the instructions
Heather
We love the flavor of this dish! Can you tweak it for the instant pot, please??
Ashley @ Foodie Crush
Try the slow cooker option on your IP
KC
I’m assuming this is unsweetened coconut Milk right ?
Heidi
Yes, unsweetened coconut milk. Be sure to use a quality brand and full fat works best.
Bev @ Bev Cooks
Maaaaaaaaaaaaaaaama YES.
Laura (Blogging Over Thyme)
This looks fabulous Heidi!! I need a slow cooker so badly.
Mike
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.
Kalyn
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.
Courtney
Do you want to come over and do my dishes? :D
Joyce
Ninja makes a new slow cooker that sears, too! Approx. $89 @WalMart. Good reviews. Gotta get one!
Marianne Allbritton
I have one of those new searing models, and it’s amazing! $50 on Amazon.com.
Vanessa J.D.
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.
Alainna
Mine separates too! Thanks for commenting, I felt like I did something wrong.
Anyone think it made a difference that I opted for light coconut milk?
Shandra
Mine separated as well but it was amazing. Next time I’ll try on low as well. I am definitely going to be making this again?
heidi
Shandra, if you give it a good stir before serving it should come back together.
klawdya
Yes, I’ve read that less fat equals more separation and/or curdling (when using real milk for other recipes).
Emilie
Yes! I made this once before, searing chicken first so I thought that was it, but I used half light milk, half regular, and now I think it may have been the light milk
Vanessa J.D.
Made this again last night and it was just wonderful! Thanks for sharing this delicious recipe.
Chelsey Krug
mine totally separated too!!!! i thought dinner was ruined
dianne
Ditto! I just love thai food but i am always worried about calories because of coconut milk.
Germaine
My thought today too, making this first time & kinda rushed but felt so wrong throwing raw chicken in the pot
Allison
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.
Patricia A McLemore
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.
Ashley @ Foodie Crush
That is an awesome insert!! Thanks for the tips, Patricia!
Ali @ Inspiralized
I REALLY need to whip out my slow cooker! Love this recipe and the photographs – wow !
Tieghan
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!
Robyn
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!
Norma @ Allspice and Nutmeg
I like that this is easy to prepare. Looks delicious!
MBL
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!!!
Wendy Sommers
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.
heidi
Thanks Wendy, I love your suggestions and additions! I’m making it today too!
Allison
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
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!!
Meg
Ohhhh edamame!! I’m going to have to try it!
Brey
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.
June
Thank you, Bret! Mine curdled, so I will add coconut milk at the end next time.
Cara
Oh great to know! I don’t have peas so I was going to use green beans instead!
Wylma
Can you use cooked chicken????
Cathy
Yes-I always through in shredded rotisserie chicken at the end. Makes it super easy and it’s delicious!
Sandy
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.
Emma
Nice! I like this site!