If you’re looking for a cozy, creamy soup with bold flavors and a touch of spice, this Crockpot Thai Coconut Chicken Soup will be your new go-to. Inspired by the popular Thai dish Tom Kha Gai, this soup combines tender chicken, fragrant herbs, rich coconut milk, and a touch of lime in one easy slow cooker meal.
Just toss everything into your crockpot and let it simmer to perfection. It’s the perfect balance of spicy, savory, and slightly sweet—and it’s dairy-free, gluten-free, and full of nourishing ingredients.
Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs
- 1 tablespoon red curry paste
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups low-sodium chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon lime juice
- 1½ cups mushrooms, sliced (button or shiitake)
- 1 red bell pepper, thinly sliced
- 1–2 teaspoons brown sugar (optional)
- Salt and pepper, to taste
- Fresh cilantro, green onions, or Thai basil for garnish
- Optional: sliced Thai chili or sriracha for heat
Preparation
Step 1: Add Ingredients to Crockpot
- Place chicken, onion, garlic, ginger, curry paste, mushrooms, bell pepper, and chicken broth into your crockpot. Stir to combine.
Step 2: Cook
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is fully cooked and vegetables are tender.
Step 3: Shred Chicken
- Remove chicken from the slow cooker, shred it with two forks, and return it to the soup.
Step 4: Add Coconut Milk & Seasonings
- Stir in coconut milk, fish sauce, lime juice, and brown sugar (if using). Let it warm through for 10–15 minutes on LOW. Adjust salt and pepper to taste.
Step 5: Serve
- Ladle soup into bowls and top with fresh herbs, chili slices, or a drizzle of sriracha for extra heat.
Variation
- Add Rice or Noodles: Stir in cooked jasmine rice or rice noodles before serving
- Make It Vegetarian: Replace chicken with tofu and use vegetable broth
- Extra Veggies: Add baby spinach, zucchini, or shredded carrots
- Spicy Kick: Increase curry paste or add Thai chili garlic sauce
- Creamy Boost: Stir in extra coconut cream or a dollop of peanut butter
Cooking Note
Use full-fat coconut milk for the creamiest texture. Add it at the end of cooking to prevent curdling. Taste before adding salt—fish sauce is salty on its own. Adjust sweetness and acidity by balancing the lime juice and brown sugar to your liking.
Serving Suggestions
- Serve over cooked jasmine or basmati rice for a fuller meal
- Pair with naan or warm pita bread
- Garnish with crushed peanuts or crispy shallots for texture
- Serve with lime wedges for added brightness
- Enjoy with a light cucumber salad or spring rolls on the side
Tips
- For faster prep, use pre-shredded rotisserie chicken and reduce cook time
- Freeze leftovers without coconut milk; add it fresh when reheating
- Use a slow cooker liner for easy cleanup
- Add veggies that cook fast (like spinach) during the last 10 minutes
- Let soup rest 5 minutes before serving to allow flavors to settle
Time Overview
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: 6 hours 15 minutes – 7 hours 15 minutes
Nutritional Info (Per Serving – Approx. 6 servings)
- Calories: ~410
- Protein: ~30g
- Carbohydrates: ~14g
- Fat: ~26g
- Fiber: ~3g
- Sodium: ~780mg
Nutrition varies depending on added veggies and exact ingredients.
FAQs
Can I make this soup spicy?
- Yes! Add extra curry paste, sliced Thai chilies, or sriracha to bring the heat.
Can I use light coconut milk?
- You can, but the soup will be less rich and creamy. Full-fat is recommended for best flavor.
Can I freeze this soup?
- Yes—freeze without the coconut milk. Add fresh coconut milk when reheating for best texture.
Can I cook it on the stovetop?
- Yes! Simmer all ingredients (except coconut milk) in a large pot for 25–30 minutes. Add coconut milk and warm through before serving.
What’s a good substitute for fish sauce?
- Soy sauce or tamari will work, though you’ll miss the deep umami flavor. Add a splash of rice vinegar for balance.
Conclusion
Crockpot Thai Coconut Chicken Soup is a rich, creamy, and comforting dish that brings the bold, vibrant flavors of Thai cuisine into your kitchen—with minimal effort. With tender chicken, a silky coconut broth, and warm curry spice, every spoonful is deeply satisfying and nourishing.
Perfect for busy weeknights or slow weekends, this slow-cooked soup is simple, flavorful, and unforgettable. Make a batch and let the aroma fill your home—you’ll be hooked from the first bite.