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
Hereโs the thing about cooking with slow cookers. Itโs convenient. But only if youโre creating a recipe where you donโt have to dirty more than the slow cooker. Like this slow cooker Thai chicken soup.
Iโm 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, Iโm a multi-tasker who isnโt 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 doesnโt always necessitate spending an hour and a half making dinner. I donโt 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 Iโm going to use a slow cooker, I want to make a recipe where I donโt have to brown this, sautรฉ 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.ย But other than that? You can put that fancy dish washing scrubbie away my friend, this is a one stop shop recipe Iโm happy to make. Just so long as someone else does theย dishesย 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 โ 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 andย tag me on Instagramย 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 ยฝ pounds chicken breasts , cut into 1 ยฝ inch pieces
- 1 red bell pepper , seeded and sliced into ยผ 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-ยฝ 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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saphira
Iโm always on a look out for great food gift ideas.
This one looks great
Saphira edition
Angi
How many servings did you make this?
Ashley @ Foodie Crush
This would serve 6-8. Great question!
Ashley @ Foodie Crush
Thanks so much! I hope this makes a wonderful food gift for you.
Angi
How many servings is this?
Ashley @ Foodie Crush
Great Question Angi! It makes about 6 servings
Jacob
Nice!!
Thanks for sharing this…
Carol L Whisenant
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.
David
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.
mariya
I love chicken but i never try Thai chicken. please share some more recipes of Thai chicken and mutton.
Thien Huynh Thien Tri
I think it is quite interesting, I think it is quite spicy, most of the dishes of the Thai people are very spicy and intense.
Ashley @ Foodie Crush
Yes, Most Thai dishes are fairly spicy!
Share taste
Thanks for this amazing dish.
kiran
I love this soup Thanks for sharing this dear
Ashley Sorenson
Thank you Kiran!
Christopher Fuentes
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!
Harry Williams
Yummy, I’m hungry now……
Alex MArsh
I like that this is easy to prepare. Looks delicious!
Ashley Sorenson
Easy is a must! Thanks, Alex!
Joy Cole
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!
Stacey Adams
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
Barbara
Thank you for posting your pressure cooker adaptation. I never use my crock pot anymore!
Christopher Fuentes
Made this last night, I personally loved it and it was a hit with the family as well! Thank you!
Ashley Sorenson
Yay! Thanks for the feedback Christopher. It’s always nice to find something that is a hit for the whole family!
Robin
Yesterday i prepared this Chicken Soup . It is very good . Thanks for Sharing thai recipe :-)
jerry willson
Thanks for sharing this information.
always so interesting to visit your site. What a great info, You have shared an informativeย thanks
jerry willson
Thanks for sharing this information. I like your blog post very much.
always so interesting to visit your site.What a great info, You have shared an informativeย thanks
alex marsh
Looks delicious!
Sheelah Clarke
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!
Bradon Wilson
Thank you for posting this article it was very help full . Great job.
Brittany
Just wondering if I can cook it on low for 8 hrs?
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Bhagavati Antala
thank you for sharing this!
Kitty
what is fish sauce and where do you get it?
David Reams
I just made thisโฆit turned out perfectly! Used a rotisserie chicken. Added a few extra veg โ matchstick carrots, pea pods. Added some hot sauce I had in the fridge. Served it over rice stick noodles.
Sarah
I was going to make this in the morning before work.
Do you think it would work 8hrs on low?
Yes, Sarah, it should turn out fine. Let us know how it works for you.
Sarah
Thank you!
Sarah
Tasted great. Only hiccup being that I think the crock pot got too hot and the sauce broke. Didn’t matter, it all gotten eaten :)
samuel
looks yummy
BxGirl
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
Allison
Can anyone suggest what I can add to give this a little more heat? Iโm not used to cooking with Thai flavors and donโt want to botch it. Made it today for the first time, and it was delicious! Just might like a little kick next time :)
Laura
I had this tonight and someone added raisins! Great!
Fria
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.
jason
nice recipe
thanks for shring
GirlPez
Has anyone tried this in an Instant Pot? Any recommendations on how to adapt to the Instant Pot?
Nina
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
Annette
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?
Jessica Orika
Wow… This looks amazing. And to think that it is new to me although it’s a very old post. I hope to try this out soon. Thanks for sharing
FinalFantasyXV
great!! I love chicken. Thank you. You’re very wonderful women.
Amy
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.
ella
I just love the recipes kitchen. Your recipe is great, easy to prepare and the soup is soo tasty, my family loved it. Thanks for sharing.
Veronica
I just love the Thai kitchen. Your recipe is great, easy to prepare and the soup is soo yummy, my family loved it. Thanks for sharing.
Robert Scott
Yes, now I learnt how cook the Thai Chicken Soup. Thanks a ton
Scott
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Nicole
For a vegan recipe could you sub vegetable broth and tofu?
vanaja lakshmi
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John Mckee
This looks amazing. I’ve got a small slow-cooker and the recipes are always hit and miss the first time I try them.
Shane
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
tephs
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!
Stephanie Schoch
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.
Charles Dexter Ward
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.
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!
Ainsley McCullough
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.
Isla Flores
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.
Ken
So try going without rice so you don’t have to wash the pot.
Ashley @ Foodie Crush
Good idea!
Kelly
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!
So glad you made it work for you Kelly!
Steve
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!
Wow! That’s a high level compliment when it goes in the binder :) I have one for my faves too. Thank you for letting me know!!
Kristen @ The Ruffled Mango
I’ve got this in the crockpot as we speak! Smells delicious!!! How many more hours until supper??? =)
Laura
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!
Uncooked chicken Laura!
Courtney
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.
I’m so glad you enjoyed it Courtney!
Ella
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!
Ella
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.
Joanna
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 !
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!
Darcey
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!
Krista
This is one of my favorite recipes – make it all the time. It’s delicious, super easy and I always have lots of leftovers!
thriftysoul
Why am I suddenly drooling?
betty
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.
Simona
Hi, I’m from germany and cooked this recipe this evening in my crock pot. Thank you, it is very delicious. Simona
Teri
Can you add uncooked rice to the cooker at the end? Delicious!
Sure, but if you do, the rice will absorb the broth so it will turn out thicker.
Laura
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.
So glad your teen loves it Laura.
Beth
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!
Pam
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!
Sandy Clark
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.
Thanks for the tip Sandy.
Gemma
If you leave out the sugar and the peanut butter does it make the soup paleo friendly?
Carrie
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 :)
I like your idea of creating the coconut curry roux Carrie. I’ll have to try that next time. Thank you!
Charles Dexter Ward
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.
Julie
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!
Linda
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 :)
Chris
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.
Chelsea S
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! :)
GF
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.
Michelle
Would subbing shrimp for the chicken work with this recipe?
Amanda
Everyone who’s coconut milk is curdling makes me think they bought the kind of the milk cartons, not cans.
Carly
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.
Vicky
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!
Julia
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!)
Nancy
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.
Kristy
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.
Tabitha Nelson
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!
Hi Tabitha, because this is a soup it’s meant to be thinner than a curry. Sure, you could add more curry paste to your liking.
Lindsay
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!
Nikki
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.
Thanks for the heads up on freezing Nikki! I dont’ have a Food Saver but they sure seem efficient.
Nadine
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.
:) Thanks for you comment Nadine. If your chicken was dry, try using chicken thighs next time and see how it turns out.
Stefanie
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.
Jessica
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?
Dori
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!
Corona Protze
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?
Katie R
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!
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!
Lauren
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!
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.
disapointed
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.
Natalie Marx
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 sautรฉ 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.
Wow Natalie, thanks for doing all of the nutritional work. And I love that you added the veggies to suit your taste.
Deannamer
All I have is yellow curry paste. Think that would work ok?
You could certainly give it a try. Let me know how it works!
Rebecca
Also wondering if anyone has successfully frozen the soup and reheated it? Made a by batch and am crossing my fingers it freezes well!
Katie
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.
Katie
Did anyone ever find out if it froze okay?
Ashley
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.
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.
Penny
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! :)
So glad you enjoyed it and used what you had on hand to make it your own.
Camille
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.