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Slow Cooker Thai Coconut Chicken Soup Recipe

Slow Cooker Thai Coconut Chicken Soup Recipe
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★★★★★

5.2 from 23 reviews

A creamy and flavorful Slow Cooker Thai Coconut Chicken Soup featuring tender chicken breasts simmered in rich coconut milk, infused with red curry paste, garlic, ginger, and fresh vegetables. This comforting soup is easy to prepare in a slow cooker and perfect for a satisfying meal served over rice or noodles, garnished with cilantro and crunchy peanuts.

Ingredients

Scale

Protein and Broth

  • 1 pound boneless, skinless chicken breasts
  • 3 cups chicken broth

Base and Flavorings

  • 2 cans (14 ounces each) full-fat coconut milk
  • 1/2 cup natural peanut butter
  • 1/4 to 1/2 cup red curry paste (adjust to taste)
  • 2 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon red pepper flakes (optional)

Vegetables

  • 1 medium yellow onion, diced
  • 1 red bell pepper, sliced
  • 1 cup carrots, diagonally sliced
  • 1 cup mushrooms, sliced
  • 1 head broccoli, cut into florets

Finishing Touches

  • 3 tablespoons lime juice
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • Chopped peanuts (for garnish)
  • Cooked brown rice or rice noodles (for serving)

Instructions

  1. Prepare the soup base: In a greased slow cooker, whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes until smooth to create the flavorful soup base.
  2. Add chicken and vegetables: Place the chicken breasts, diced onion, sliced red bell pepper, carrots, mushrooms, and broccoli into the slow cooker. Stir gently to ensure all ingredients are submerged in the soup base.
  3. Cook slowly: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, allowing the chicken to cook fully and the vegetables to become tender.
  4. Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup and mix well.
  5. Finalize the seasoning: Stir in the lime juice, then adjust the seasoning with salt as needed. Add extra curry paste or red pepper flakes if you prefer a spicier soup.
  6. Serve and garnish: Ladle the soup over cooked brown rice or rice noodles and garnish with freshly chopped cilantro and chopped peanuts for added texture and flavor.

Notes

  • You can adjust the amount of red curry paste to make the soup milder or spicier according to your preference.
  • Using full-fat coconut milk adds creaminess but you can substitute with light coconut milk for a lower-calorie version.
  • For a nut-free option, omit peanut butter and garnish, or replace with sunflower seed butter and seeds.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove or in the microwave to preserve the creaminess of the soup.

Nutrition

Keywords: Thai coconut chicken soup, slow cooker Thai soup, coconut milk soup, Thai red curry soup, easy slow cooker recipes

Find it online: https://flavorsbymaya.com/slow-cooker-thai-coconut-chicken-soup-recipe/