Why Make This Recipe
Slow Cooker Thai Chicken Soup is a delicious and comforting dish that brings a taste of Thailand straight to your kitchen. It’s perfect for busy weeknights or chilly days when you want something warm and hearty. The best part is that it cooks on its own, allowing you to enjoy the rich flavors without spending the whole day in the kitchen. Plus, it’s packed with protein and vegetables, making it a healthy choice for the whole family.
How to Make Slow Cooker Thai Chicken Soup
Ingredients
- 2 (14 oz) cans lite coconut milk
- 3 cups chicken broth
- 1/2 cup peanut butter (all-natural, runny, no sugar or salt added)
- 1 (4 oz) jar red curry paste
- 2 tablespoons fish sauce
- 5 tablespoons low sodium soy sauce
- 2 tablespoons dark brown sugar
- 4 cloves garlic (minced or pressed)
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound raw boneless, skinless chicken breasts
- 1 yellow onion (diced)
- 1 cup diagonally sliced carrots
- 1 red bell pepper (sliced)
- 1 (8 oz) package sliced mushrooms
- 1 head broccoli (cut into florets)
- Salt (to taste)
- 3 tablespoons lime juice
- Chopped cilantro (for garnish)
- Chopped peanuts (for garnish)
- Brown rice or noodles (for serving)
Directions
- Whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, ground ginger, and red pepper flakes in a greased crockpot.
- Add the chicken breasts, diced onion, sliced carrots, sliced bell pepper, mushrooms, and broccoli. Stir everything to combine.
- Cover and cook in the slow cooker on HIGH for 3-4 hours or LOW for 6-8 hours, until the chicken is cooked through.
- Remove the chicken, cut it into chunks, and stir it back into the soup.
- Stir in the lime juice and taste the soup. Adjust seasoning with salt, more curry paste, and red pepper flakes if necessary.
- Serve the soup over brown rice or noodles, and garnish with chopped cilantro and peanuts.
How to Serve Slow Cooker Thai Chicken Soup
Serve the soup hot over a bowl of brown rice or noodles. The warm, savory broth along with the veggies and chicken makes a filling meal. Don’t forget to add the chopped cilantro and peanuts on top for an extra zing and crunch!
How to Store Slow Cooker Thai Chicken Soup
If you have leftovers, let the soup cool completely before transferring it to airtight containers. You can store it in the refrigerator for up to 3 days. To freeze, place the cooled soup in freezer-safe containers, and it can last for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Slow Cooker Thai Chicken Soup
- For a creamier soup, use full-fat coconut milk instead of lite.
- If you prefer a spicy kick, increase the amount of red pepper flakes or add some chopped fresh chilies.
- Feel free to swap out vegetables based on what you have on hand. Zucchini, snap peas, or baby corn all work well in this soup.
Variation
If you’re looking for a vegetarian option, substitute the chicken with cubed tofu and use vegetable broth instead of chicken broth. This will give you a lighter but still delicious soup.
FAQs
Can I use frozen chicken breasts?
- Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour when using frozen chicken.
What can I substitute for fish sauce?
- If you don’t have fish sauce, you can use soy sauce or a mixture of soy sauce and a dash of lemon juice for a similar flavor.
Can I make this recipe ahead of time?
- Yes, you can prepare the soup a day in advance and store it in the fridge. Just reheat it before serving.
Slow Cooker Thai Chicken Soup is easy to make, packed with flavor, and sure to become a family favorite. Enjoy this comforting meal with minimal effort!
Slow Cooker Thai Chicken Soup
Ingredients
Method
- Whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, ground ginger, and red pepper flakes in a greased crockpot.
- Add the chicken breasts, diced onion, sliced carrots, sliced bell pepper, mushrooms, and broccoli. Stir everything to combine.
- Cover and cook in the slow cooker on HIGH for 3-4 hours or LOW for 6-8 hours, until the chicken is cooked through.
- Remove the chicken, cut it into chunks, and stir it back into the soup.
- Stir in the lime juice and taste the soup. Adjust seasoning with salt, more curry paste, and red pepper flakes if necessary.
- Serve the soup hot over a bowl of brown rice or noodles, and garnish with chopped cilantro and peanuts.