Slow Cooker Thai Chicken Soup
This Slow Cooker Thai Chicken Soup is creamy, comforting, and packed with bold Thai-inspired flavors. Made with coconut milk, red curry paste, ginger, garlic, lime, and a touch of peanut butter, itβs a healthy, gluten-free, set-it-and-forget-it meal that tastes even better the next day.
Equipment
- Slow cooker
- Mixing spoon
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 5 cups low-sodium chicken broth
- 2 cans full-fat coconut milk (13.5 oz each)
- 3 tbsp Thai red curry paste
- 1/4 cup creamy peanut butter
- 1.5 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1 cup yellow onion, chopped
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 2 tbsp fresh lime juice
Instructions
- In the bottom of the slow cooker, whisk together chicken broth, red curry paste, peanut butter, fish sauce, brown sugar, ginger, and garlic until mostly smooth.
- Add chicken thighs, onion, bell peppers, and carrots. Press chicken down so it is mostly submerged.
- Cover and cook on LOW for 6β8 hours or HIGH for 3β4 hours until chicken is very tender.
- Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the soup.
- Stir in coconut milk and continue cooking for 15β30 minutes on LOW until heated through.
- Stir in lime juice. Taste and adjust seasoning with more fish sauce, sugar, or lime as needed.
- Serve hot, garnished with fresh cilantro, green onions, and crushed peanuts if desired.
Notes
Add coconut milk and lime juice near the end of cooking for best flavor and texture. Adjust spice and salt levels at the end to achieve the classic Thai balance of spicy, salty, sweet, and sour.