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Slow Cooker Thai Chicken Soup

A delicious and comforting Thai chicken soup that cooks itself in a slow cooker, packed with protein and vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 cans 14 oz lite coconut milk
  • 3 cups chicken broth
  • 1/2 cup peanut butter (all-natural, runny, no sugar or salt added)
  • 1 jar 4 oz 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)
For the soup additions
  • 1 pound raw boneless, skinless chicken breasts
  • 1 medium yellow onion (diced)
  • 1 cup diagonally sliced carrots
  • 1 medium red bell pepper (sliced)
  • 1 package 8 oz 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)

Method
 

Preparation
  1. 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.
  2. Add the chicken breasts, diced onion, sliced carrots, sliced bell pepper, mushrooms, and broccoli. Stir everything to combine.
Cooking
  1. 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.
  2. Remove the chicken, cut it into chunks, and stir it back into the soup.
  3. Stir in the lime juice and taste the soup. Adjust seasoning with salt, more curry paste, and red pepper flakes if necessary.
Serving
  1. Serve the soup hot over a bowl of brown rice or noodles, and garnish with chopped cilantro and peanuts.

Notes

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. If you're looking for a vegetarian option, substitute the chicken with cubed tofu and use vegetable broth instead of chicken broth.