This slow cooker Thai soup with chicken is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.
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 Broth
- 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.
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 broth
- 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 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
- Slow Cooker Turkey Meatball Soup
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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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??
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.
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!
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!