Creamy Thai Coconut Soup Recipe
This Creamy Thai Coconut Soup is a comforting and flavorful dish featuring tender chicken simmered in a rich coconut milk broth infused with red curry paste, garlic, and fresh vegetables. Perfectly balanced with the bright acidity of lime juice and garnished with cilantro, this slow-cooker recipe delivers authentic Thai-inspired flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
Proteins
- 1 lb boneless, skinless chicken breasts
Liquids and Sauces
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 lime, juiced
Vegetables and Aromatics
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
Garnish
- Fresh cilantro for garnish
Instructions
- Combine Ingredients: Place the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper into the Crockpot. Make sure all ingredients are evenly distributed to ensure balanced flavors.
- Slow Cook: Cook the mixture on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is completely cooked through and tender. This slow cooking allows the flavors to meld beautifully.
- Shred Chicken: Carefully remove the chicken breasts from the Crockpot. Using two forks, shred the chicken into bite-sized pieces and then return it to the soup, stirring to combine.
- Finish and Serve: Stir in the fresh lime juice for a bright and refreshing flavor finish. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy your creamy, flavorful Thai coconut soup.
Notes
- You can substitute chicken thighs for a juicier texture if preferred.
- Adjust the amount of red curry paste depending on your preferred spice level.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken, adding tofu instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed jasmine rice or rice noodles for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Thai coconut soup, creamy coconut chicken soup, slow cooker soup, Thai curry soup, easy crockpot recipe
Find it online: https://victoriablair.com/creamy-thai-coconut-soup-recipe/
