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Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs
  • 1 (13.5 oz) can full-fat coconut milk
  • 3 cups low-sodium chicken broth
  • 3 tbsp red curry paste
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp fresh lime juice
  • Salt, to taste
  • Fresh cilantro and sliced scallions, for serving

Method
 

  1. In a 6-quart slow cooker, combine the onion, garlic, ginger, red curry paste, chicken broth, fish sauce, and brown sugar. Whisk to combine, then nestle the chicken thighs into the liquid.
  2. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is very tender.
  3. Using two forks, shred the chicken directly in the pot. Stir in the bell pepper and mushrooms, cover, and cook on high for 20 to 30 minutes until the vegetables are crisp-tender.
  4. Turn off the heat. Stir in the entire can of coconut milk and the lime juice. Taste and adjust salt if needed. Serve topped with cilantro and scallions.

Notes

If you prefer a quicker meal, the high setting will have dinner ready in about 150 minutes. The soup tastes even better the next day, making it a great candidate for meal prep.