📋 Crock Pot Thai Coconut Chicken Soup recipe

Slow cooker Thai chicken soup in a black bowl with a spoon and more bowls in the background

5 from 1 vote

📋 Crock Pot Thai Coconut Chicken Soup recipe

This Slow Cooker Thai Chicken Soup is a healthy and easy dump and go recipe with no precooking required! It’s packed with wholesome and flavorful ingredients like coconut milk, chicken breast, fresh cilantro, lemongrass, ginger, and lime. It’s also Weight Watchers friendly and dairy-free.

Course dinner, lunch, Side Dish

Cuisine Thai

Keyword chicken, slow cooker, soup, thai

Special Diet Dairy-free

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 200kcal

Author Terri Gilson

Equipment

Ingredients

6 skinless chicken breast
1 red pepper
6 cups chicken broth
2 teaspoon garlic
3 stalks lemongrass
1-2 teaspoon grated gingerroot
¼ teaspoon crushed red pepper flakes
2 cups sliced mushrooms
14 oz can coconut milk * You can use regular or light, but see TOP TIP if using light
1 teaspoon agave
4 tablespoon red curry paste
1 tablespoon fish sauce
¼ cup chopped green onions
2 tablespoon fresh cilantro, chopped
3 tablespoon lime juice ( from concentrate ) * you could use fresh lime juice, but you'll need double the amount
4 tablespoon cornstarch mixed with 2-3 tablespoon of cold water to make a paste

Garnish (optional)

additional cilantro leaves
lime wedges
additional crushed red pepper flakes

US Customary - Metric

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Instructions

Add all ingredients (except cornstarch and water to slow cooker)
6 skinless chicken breast, 1 red pepper, 6 cups chicken broth, 2 teaspoon garlic, 3 stalks lemongrass, 1-2 teaspoon grated gingerroot, ¼ teaspoon crushed red pepper flakes, 2 cups sliced mushrooms, 14 oz can coconut milk, 1 teaspoon agave, 4 tablespoon red curry paste, 1 tablespoon fish sauce, ¼ cup chopped green onions, 2 tablespoon fresh cilantro, chopped
Stir until combined (and curry paste is completely dissolved)
3 tablespoon lime juice ( from concentrate )
Cook on low for 5.5 hours.
Add cornstarch mixed with water and cook for another 30 minutes or until reaches desired thickness.
4 tablespoon cornstarch mixed with 2-3 tablespoon of cold water to make a paste

Garnish

Garnish with cilantro, lime wedges and crushed red pepper, if desired
additional cilantro leaves, lime wedges, additional crushed red pepper flakes

Notes

Expert Recipe Tips:

Use regular coconut milk for the creamiest texture. Light coconut milk works, but it tends to separate more. If you prefer using light, add 1–2 teaspoons of tapioca starch or cornstarch to help stabilize and thicken the soup.

Dissolve the curry paste completely before cooking. Stir well to ensure the red curry paste is fully mixed into the broth so the flavor distributes evenly.

Adjust spice levels to taste. Start with the recommended amount of red curry paste and crushed red pepper flakes, then taste before serving. Add more if you prefer extra heat.

Smash the lemongrass for maximum flavor. Lightly bruise the lemongrass stalks with the back of a knife before adding them to release more of their citrusy aroma.

Add fresh herbs at the end. Stir in cilantro and green onions just before serving to keep their flavors bright and fresh.

For a richer broth, use chicken thighs. Boneless, skinless chicken thighs stay extra juicy and add a bit more depth of flavor compared to chicken breasts.

Want a heartier meal? Add cooked rice, rice noodles, or extra veggies like broccoli or shredded carrots during the last hour of cooking.

Make it ahead for better flavor. Like many soups, the flavors develop even more after sitting overnight. It’s great for meal prep!

Reheat gently. When reheating, do so over low heat and stir frequently to prevent the coconut milk from separating.

Variations & Substitutions

- Chicken- you can use chicken thighs or rotisserie chicken instead of chicken breasts

- Lemon grass- you can use dried lemongrass instead of fresh, or lime zest can be substituted

- Fish Sauce - if you don’t have fish sauce or prefer not to use it, you can substitute soy sauce or tamari for a similar salty, umami flavor.

- Agave - you could use honey (you'll need 2 tsps) or 2 teaspoon of brown sugar instead

- Lime juice - you could use fresh lime juice, but you'll need double the amount

- Ad-ins - you can add brown rice, a wild rice blend, white rice, or noodles. You could also add additional vegetables like broccoli or shredded carrrots

- Instant pot - you can make this soup in your instant pot - here's how to convert your recipe from a slow cooker to an instant pot

Note: *Adapted from Crazy Plates Pg. 45 "Chicken soup for the Bowl"

🔢WW Points

This recipe is Weight Watchers friendly @ 5 points using regular coconut milk. When light coconut milk is used, it's 2 ww points. However, keep in mind that when I tested the light coconut milk, it separated a lot more than the regular coconut milk. You can use tapioca starch (I use Minute Tapioca) to thicken it a bit more. You can also skim off the separated milk bits with a small mesh strainer (or remove meat and vegetable and strain through a larger mesh strainer).

Nutrition