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Crockpot Thai Coconut Chicken Soup

Crockpot Thai coconut chicken soup with a golden, fragrant broth made in the slow cooker with red curry paste, lemongrass, ginger, and kaffir lime leaf. Shredded chicken and just-tender mushrooms and red bell pepper finish the soup for a balanced, hearty bowl.
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Prep Time 15 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Thai-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs
Coconut broth
  • 2 can (13.5 oz) full-fat coconut milk
  • 2 cup chicken broth
  • 4 clove garlic
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 stalk lemongrass
  • 2 count kaffir lime leaves Optional
  • 1 tsp turmeric
Vegetables and garnish
  • 2 cup mushrooms, sliced (shiitake or cremini)
  • 1 count red bell pepper, thinly sliced
  • 0.25 fresh cilantro For serving
  • 0.5 lime wedges For serving
  • 0.5 sliced red chilies For serving

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Place the chicken thighs in the slow cooker. Add coconut milk, chicken broth, garlic, grated ginger, red curry paste, fish sauce, lime juice, brown sugar, bruised lemongrass pieces, kaffir lime leaves (if using), and turmeric.
  2. Cook on low for 5–6 hours until the chicken is cooked through. Alternatively, cook on high for 2.5–3 hours.
Shred and add the vegetables
  1. Remove the chicken and shred with two forks, then return it to the slow cooker. Remove and discard the lemongrass stalks and lime leaves before returning the chicken.
  2. Add the sliced mushrooms and red bell pepper, then cook on high for 20 minutes. Cook until the vegetables are just tender.
Serve
  1. Serve the soup garnished with fresh cilantro, lime wedges, and sliced red chilies. Taste and adjust with extra lime or chili if desired.

Notes

For best flavor, bruise the lemongrass firmly so it releases aroma during the long cook. Refrigerate leftovers in a sealed container up to 4 days; reheat gently until steaming. Freezing is not recommended for the mushrooms and bell pepper texture. If you want a gluten-free version, use a certified gluten-free fish sauce and keep the rest unchanged.