Description
This Crockpot Thai Coconut Chicken Soup is a flavorful and comforting dish simmered to perfection in a slow cooker. Combining tender chicken breasts with rich coconut milk, aromatic spices, and fresh vegetables, this soup delivers a delightful balance of savory, spicy, and tangy flavors, perfect for a cozy meal any day.
Ingredients
Scale
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth
Vegetables and Herbs
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup carrots, sliced
- 1/2 cup mushrooms, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- 1 lime, cut into wedges
Liquids and Pastes
- 1 tablespoon olive oil
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- 2 tablespoons red curry paste
Spices
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Heat olive oil: Heat the olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion and sauté for 3-4 minutes until softened and translucent, which helps develop the soup’s flavor base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1 minute to release their fragrances.
- Cook curry paste: Add the red curry paste and cook for 1 more minute, stirring constantly to prevent burning and enhance its aroma.
- Transfer mixture to crockpot: Move the sautéed onions, garlic, ginger, and curry paste into the crockpot to build the soup base.
- Add chicken breasts: Place the boneless, skinless chicken breasts on top of the sautéed mixture in the crockpot.
- Pour coconut milk: Pour the coconut milk over the chicken breasts, adding richness and creaminess to the soup.
- Add liquids and sugar: Add the chicken broth, soy sauce, fish sauce, and brown sugar to the crockpot, stirring gently to combine flavors.
- Season soup: Stir in lime juice, ground coriander, ground cumin, and crushed red pepper flakes to add acidity, warmth, and heat.
- Add vegetables: Distribute the sliced carrots and mushrooms evenly around the chicken breasts in the crockpot.
- Cook soup: Cover the crockpot with the lid; cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Shred chicken: Remove the chicken breasts from the crockpot and shred them using two forks for easy integration back into the soup.
- Combine shredded chicken: Return the shredded chicken to the crockpot and stir well to incorporate it into the soup base.
- Add fresh herbs: Stir in the chopped fresh cilantro and green onions for freshness and added flavor.
- Adjust seasoning: Taste and adjust seasoning if needed, adding more soy sauce, lime juice, or brown sugar to balance flavors.
- Serve: Ladle the soup into bowls and garnish each with lime wedges for extra brightness and acidity.
Notes
- For spicier soup, increase the amount of crushed red pepper flakes or add fresh chili slices.
- You can substitute chicken breasts with thighs for juicier meat.
- Serve with steamed jasmine rice or rice noodles for a heartier meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust the thickness by adding more chicken broth if the soup is too rich or creamy.
