Name: Crockpot Thai Coconut Chicken Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Thai
Ingredients: 1 ½ lbs boneless skinless chicken breasts or thighs; 1 tablespoon fresh ginger, minced; 4 cloves garlic, minced; 1 tablespoon red curry paste; 1 tablespoon fish sauce (or soy sauce for a vegetarian option); 1 tablespoon lime juice; 1 teaspoon brown sugar or coconut sugar; 1 (13.5 oz) can full-fat coconut milk; 4 cups chicken broth (or vegetable broth); 1 small onion, thinly sliced; 1 red bell pepper, sliced; 1 cup mushrooms, sliced; 1 cup shredded carrots; 1 cup baby spinach or kale; 1 tablespoon oil (optional, for sautéing onion); Salt and pepper to taste; Fresh cilantro, lime wedges, and sliced chili for garnish (optional)

A rich, creamy, and comforting Thai-inspired soup that comes together effortlessly in the crockpot. This Crockpot Thai Coconut Chicken Soup is packed with tender shredded chicken, coconut milk, fresh veggies, and bold flavors like red curry, ginger, and lime. It’s one of my favorite cozy dinners, especially when I want something nourishing with minimal prep and maximum flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless skinless chicken breasts or thighs

1 tablespoon fresh ginger, minced

4 cloves garlic, minced

1 tablespoon red curry paste

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon lime juice

1 teaspoon brown sugar or coconut sugar

1 (13.5 oz) can full-fat coconut milk

4 cups chicken broth (or vegetable broth)

1 small onion, thinly sliced

1 red bell pepper, sliced

1 cup mushrooms, sliced

1 cup shredded carrots

1 cup baby spinach or kale

1 tablespoon oil (optional, for sautéing onion)

Salt and pepper to taste

Fresh cilantro, lime wedges, and sliced chili for garnish (optional)

Directions

I start by placing the chicken in the bottom of my crockpot. Then I add the minced ginger, garlic, red curry paste, fish sauce, lime juice, sugar, coconut milk, and chicken broth. After stirring everything together, I layer in the sliced onion, bell pepper, mushrooms, and carrots.

I cover and cook the soup on low for 6–7 hours or on high for 3–4 hours. Once the chicken is fully cooked and tender, I take it out and shred it with two forks before returning it to the pot.

Just before serving, I stir in the baby spinach or kale and let it wilt for about 5–10 minutes. I taste and adjust the seasoning with salt, pepper, or more lime juice. When it’s ready, I ladle it into bowls and top with fresh cilantro, lime wedges, or chili slices if I’m feeling fancy.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cook Time: 6 hours (on low) or 3–4 hours (on high)

Total Time: 6 hours 15 minutes

Calories: 310 kcal per serving

Variations

I sometimes swap the chicken for tofu or chickpeas for a vegetarian version.

If I don’t have mushrooms or red pepper, I use whatever veggies I have on hand—zucchini, snap peas, or broccoli all work great.

For extra heat, I add a bit more curry paste or toss in sliced Thai chilies.

I’ve also added rice noodles during the last 30 minutes of cooking for a heartier meal.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the soup in an airtight container and reheat it gently on the stove or in the microwave. If the soup thickens in the fridge, I just add a splash of broth or water when reheating. It also freezes beautifully for up to 3 months—just make sure to thaw it overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often prep it the night before by adding all the ingredients (except spinach) to the crockpot insert and storing it in the fridge. In the morning, I just set it in the slow cooker and let it cook during the day.

Can I use light coconut milk instead of full-fat?

I can use light coconut milk, but I’ve found the soup is less creamy and flavorful. Full-fat gives it that luxurious texture I love.

What if I don’t have red curry paste?

If I’m out of red curry paste, I substitute with a mix of chili flakes, paprika, garlic, and a splash of soy sauce. It won’t taste exactly the same, but it still gives the soup a good flavor.

How spicy is this soup?

It has a mild to medium heat depending on the red curry paste. I can always reduce the amount of curry paste if I want a milder soup or add more for extra spice.

Can I cook this on the stovetop instead?

Yes, I’ve made it on the stovetop in a large pot. I simmer the chicken and broth mixture for about 30 minutes, then shred the chicken and add the vegetables and coconut milk. It comes together faster, but I prefer the flavor and tenderness that comes from slow cooking.

Conclusion

This Crockpot Thai Coconut Chicken Soup has become one of my go-to comfort meals. It’s creamy, nourishing, and full of bold Thai flavors that I can customize to my taste. Whether I’m making it for a busy weeknight dinner or prepping ahead for the week, it always delivers. If I’m looking for something cozy, healthy, and low-effort, this is the soup I turn to every time.

📖 Recipe: