Thai Soup Crockpot Recipe with Chicken and Coconut Milk
This Thai soup crockpot recipe is a mellow coconut broth with chicken, mushrooms and red curry paste. It simmers all afternoon and finishes with lime and fresh herbs so it tastes bright, not heavy.
6
servings15
minutes6
hoursChicken thighs simmer in a red curry and coconut broth with mushrooms and peppers. Lime juice, fish sauce and fresh herbs go in at the end.
Ingredients
1 1/2 lb boneless skinless chicken thighs, cut in 2-inch pieces
3 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
3 Tbsp red curry paste
2 Tbsp fish sauce
1 Tbsp brown sugar
1 Tbsp fresh ginger, grated
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 red bell pepper, sliced thin
1 stalk lemongrass, bruised and cut in 3 pieces (optional)
3 Tbsp lime juice
1/2 cup fresh cilantro, chopped
2 green onions, sliced
cooked jasmine rice or rice noodles, for serving
Directions
- Whisk the curry paste into 1/2 cup of the broth in the slow cooker until smooth. This keeps it from clumping.
- Add the rest of the broth, the fish sauce, brown sugar, ginger and garlic. Stir well.
- Add the chicken, mushrooms, bell pepper and lemongrass. Do not add the coconut milk yet.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours.
- Check that the chicken reaches 165°F and is tender. Remove the lemongrass pieces.
- Shake the coconut milk can well. Stir it into the soup and cook on HIGH for 15 minutes to heat it through.
- Stir in the lime juice and half of the cilantro. Taste and add more fish sauce for salt or lime for tang.
- Cook the rice or noodles separately according to package directions.
- Put a scoop of rice or noodles in each bowl and ladle the soup on top.
- Top with remaining cilantro and green onions, and serve right away.
Notes
- Swap shrimp for chicken, stirring them in for the last 20 minutes. Keep the soup in the fridge up to 4 days. Add the rice only when serving so it does not soak up all the broth. A spoon of chili crisp makes a nice finish for heat lovers.
Why a slow cooker makes a mellow Thai-style soup
Curry paste needs time to bloom and blend into the broth. Slow cooking does that gently, so the soup tastes round instead of raw and spicy on the surface. It is the soup to make when you want something that tastes like takeout but you would rather stay home.
Chicken thighs stay juicy through hours of heat, and the mushrooms release their flavorful juices into the pot. The coconut milk goes in last so it stays creamy and does not split. The result is a bowl that is rich but not heavy, with a clean, tangy finish from lime.
Ingredient notes
Red curry paste: brands vary a lot in heat. Start with 3 tablespoons, then add more at the end if you want it hotter. Cut the chicken into even pieces, so everything finishes cooking at the same time.
Coconut milk: use full-fat canned. Light versions make a thin, watery soup that tastes flat.
Fish sauce: it smells strong in the bottle but adds a deep salty note. A little goes a long way. Pair the lemongrass with fresh ginger, because the two together give that clean, citrusy fragrance.
Fresh ginger and lemongrass: these give the soup its fragrance. Lemongrass is optional, but worth finding at a larger grocery store.
Lime: use fresh juice at the end. Bottled lime tastes dull next to the curry.
Tips for a bright, balanced bowl
Add coconut milk last: long cooking can make it look grainy. Stirring it in at the end gives a smooth, creamy broth. Do not skip the shake before opening the coconut milk can, since the cream often sits on top.
Taste for the four notes: salty, sweet, sour and hot. Adjust fish sauce, sugar, lime and curry paste until none of them stands out. Keep tasting as you go. A pinch of sugar rounds off too much lime, and an extra squeeze of lime lifts a soup that tastes flat.
Do not add the herbs early, the most common mistake: cilantro and lime juice lose their punch in hours of heat. Save them for the end. Stir gently at the end so the mushrooms and chicken do not break up.
Swaps and variations
Use firm tofu and vegetable broth for a meatless version, with soy sauce replacing the fish sauce. Add baby spinach or bok choy in the last 10 minutes. Sliced carrots go in at the start. Shrimp or sliced fish fillets can be added in the last half hour for a seafood version. Baby corn, snow peas or sliced zucchini can go in during the last half hour for extra vegetables.
Do not use chicken breast cut small in this recipe. It dries out over five hours, while thighs stay tender and silky.
What to serve with it
Ladle over jasmine rice or thin rice noodles. Put lime wedges, extra cilantro, sliced chilies and a bottle of fish sauce on the table so everyone can tune the bowl. A crisp cucumber salad with rice vinegar goes nicely on the side.
Storing and reheating
Store the soup without rice or noodles in the fridge for up to 4 days. Coconut broth will thicken and set a little when chilled, which is normal. If you plan to eat leftovers for lunch, pack the rice or noodles in a separate container and add fresh lime and herbs when you reheat.
Freeze for up to 2 months, though mushrooms soften more. Reheat on the stove over medium-low heat, stirring until smooth. Do not boil hard or the coconut milk may separate.
Thai Soup Crockpot Recipe with Chicken and Coconut Milk at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken thighs, low-sodium chicken broth, (13.5 oz) full-fat coconut milk, red curry paste
Tips for Thai Soup Crockpot Recipe with Chicken and Coconut Milk
Swap shrimp for chicken, stirring them in for the last 20 minutes. Keep the soup in the fridge up to 4 days. Add the rice only when serving so it does not soak up all the broth. A spoon of chili crisp makes a nice finish for heat lovers.
Thai Soup Crockpot Recipe with Chicken and Coconut Milk FAQ
How long does Thai Soup Crockpot Recipe with Chicken and Coconut Milk take?
Thai Soup Crockpot Recipe with Chicken and Coconut Milk takes 6 hours of cooking after 15 minutes of prep.
How many people does Thai Soup Crockpot Recipe with Chicken and Coconut Milk serve?
This recipe makes 6 servings.
What do I need to make Thai Soup Crockpot Recipe with Chicken and Coconut Milk?
15 ingredients, led by boneless skinless chicken thighs, low-sodium chicken broth, (13.5 oz) full-fat coconut milk, red curry paste. Amounts are in the recipe card above.
