Description
Creamy Thai coconut chicken soup delivers exotic flavors that dance across palates with bold spices and rich coconut milk. Comfort meets adventure in this simple slow cooker recipe that brings Southeast Asian cuisine directly to home kitchens.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 red bell pepper, thinly sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 red chili, thinly sliced (optional, for extra heat)
Liquid and Seasoning:
- 1 can (14 ounces / 400 milliliters) coconut milk
- 3 cups (720 milliliters) chicken broth
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice (plus extra for serving)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Nestle chicken thighs into the crockpot, creating an even base layer for optimal flavor distribution.
- Sprinkle diced onion, minced garlic, and grated ginger over the chicken to infuse aromatic depth.
- Massage Thai red curry paste and fish sauce directly onto the chicken, ensuring complete coverage for robust seasoning.
- Gently pour chicken broth and coconut milk into the crockpot, creating a luxurious cooking liquid.
- Scatter red bell pepper, mushrooms, carrots, and red chili across the surface for vibrant color and varied texture.
- Secure the lid and slow cook on low temperature for 6-8 hours (or high for 3-4 hours) until chicken becomes fork-tender and easily shreds.
- Once cooking completes, stir in fresh lime juice to brighten the soup’s complex flavor profile.
- Taste and calibrate seasoning with salt and pepper, adjusting to personal preference.
- Ladle into serving bowls and garnish with fresh cilantro, presenting with additional lime wedges for guests to customize their experience.
Notes
- Customize heat levels by adjusting the amount of Thai red curry paste, allowing spice-sensitive individuals to enjoy the soup comfortably.
- Replace chicken thighs with tofu or plant-based protein for a vegetarian version that maintains the rich, aromatic flavor profile.
- Add extra vegetables like baby spinach or bok choy during the last hour of cooking to boost nutritional value and introduce more texture to the dish.
- Use low-sodium chicken broth to control salt content, making the recipe more heart-healthy and suitable for those monitoring sodium intake.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 6
- Calories: 232 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 85 mg