Description
This Slow Cooker Thai Chicken Soup is a flavorful and comforting dish that combines creamy coconut milk, spicy red curry paste, and tender chicken breasts with a medley of fresh vegetables. Perfect for busy days, this easy recipe uses a slow cooker to meld rich Thai flavors over several hours, resulting in a hearty and aromatic soup served best over brown rice or noodles, garnished with cilantro and chopped peanuts.
Ingredients
Scale
Soup Base
- 2 (14 oz) cans lite coconut milk
- 3 cups chicken broth
- 1/2 cup peanut butter (all-natural, runny kind, no sugar or salt added)
- 1 (4 oz) jar red curry paste (start with 1/4 cup and add more to taste; whole jar used for spiciness)
- 2 tablespoons fish sauce
- 5 tablespoons low sodium soy sauce
- 2 tablespoons dark brown sugar
- 4 cloves garlic (minced or pressed)
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes (optional, add after cooking for more spice)
Proteins and Vegetables
- 1 pound raw boneless, skinless chicken breasts
- 1 yellow onion (diced)
- 1 cup diagonally sliced carrots
- 1 red bell pepper (sliced)
- 1 (8 oz) package sliced mushrooms
- 1 head broccoli (cut into florets)
Finishing and Garnishes
- Salt to taste (adjust depending on soy sauce and chicken broth)
- 3 tablespoons lime juice
- Chopped cilantro (for garnish)
- Chopped peanuts (for garnish)
- Brown rice or noodles (for serving)
Instructions
- Prepare the Soup Base: Whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, low sodium soy sauce, dark brown sugar, garlic, ground ginger, and red pepper flakes (optional) in a greased crockpot to create a rich and flavorful broth.
- Add Chicken and Vegetables: Place the raw boneless, skinless chicken breasts, diced yellow onion, sliced carrots, red bell pepper, sliced mushrooms, and broccoli florets into the slow cooker. Stir gently to combine all ingredients evenly within the soup base.
- Cook the Soup: Cover the crockpot and cook on HIGH for 3-4 hours or LOW for 6-8 hours. This slow cooking process allows the flavors to meld while the chicken becomes tender and infused with the curry broth.
- Shred or Chunk the Chicken: Once cooking is complete, carefully remove the chicken breasts from the crockpot. Cut or shred the chicken into bite-sized chunks, then return them back to the slow cooker and stir to integrate the meat into the soup.
- Finalize the Soup: Stir in the lime juice to add a fresh citrus brightness. Taste the soup and adjust seasoning by adding salt, more red curry paste, or red pepper flakes as desired for heat and flavor balance.
- Serve and Garnish: Serve the soup hot over cooked brown rice or noodles. Garnish with chopped cilantro and chopped peanuts for added freshness and texture.
Notes
- Nutritional information does not include peanuts, cilantro, or brown rice/noodles served with the soup.
- Adjust the amount of red curry paste and red pepper flakes according to your preferred spice level.
- Use low sodium soy sauce to better control the saltiness of the soup.
- For a creamier texture, stir the peanut butter thoroughly before adding to prevent clumps.
- Leftovers keep well refrigerated for 3-4 days and freeze well for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
