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Crockpot Thai Coconut Chicken Soup

Crockpot Thai coconut chicken soup combines tender shredded chicken, red curry paste, and creamy coconut milk in a slow cooker. Cremini mushrooms, fresh lime juice, and cilantro finish the warm, fragrant broth.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups low-sodium chicken broth
  • 2 tbsp Thai red curry paste
  • 1 tbsp ginger fresh, finely grated
  • 2 cloves garlic
  • 2 tbsp fish sauce
  • 1 tsp light brown sugar packed
  • 1 stalk lemongrass outer leaves removed, trimmed and lightly smashed
  • 1.5 lb chicken thighs boneless, skinless
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 package (8 oz) cremini mushrooms sliced
  • 2 tbsp lime juice fresh
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Stir the broth, curry paste, ginger, garlic, fish sauce, and brown sugar together in a 6-quart slow cooker.
  2. Add the lemongrass and chicken.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F and is tender.
  4. Transfer the chicken to a cutting board.
  5. Discard the lemongrass.
  6. Shred the chicken with two forks.
  7. Stir the coconut milk and mushrooms into the slow cooker.
  8. Return the chicken, cover, and cook on HIGH for 20 to 30 minutes, until the mushrooms are tender and the soup is hot.
  9. Stir in the lime juice and cilantro before serving.

Notes

For tender shreds, shred the chicken while warm. Refrigerate leftovers for 3 to 4 days; the soup can be frozen, though the coconut milk may separate slightly when thawed. For a fish-free variation, swap the fish sauce for soy sauce.