Description
A creamy, aromatic Thai-inspired chicken soup made in the slow cooker with coconut milk, curry paste, and lime for the perfect balance of comfort and flavor.
Ingredients
1 ½ lbs boneless, skinless chicken breasts or thighs
1 tbsp red curry paste
1 tbsp grated ginger
3 garlic cloves, minced
1 red bell pepper, sliced
1 cup mushrooms, sliced
1 small onion, diced
4 cups chicken broth
2 cans (13.5 oz each) coconut milk
2 tbsp fish sauce (optional)
2 tbsp lime juice
1 tbsp brown sugar
Salt and pepper to taste
Optional: cilantro, sliced chili, lime wedges for garnish
Instructions
Add chicken, curry paste, ginger, garlic, onion, mushrooms, and bell pepper to slow cooker.
Pour in broth, coconut milk, lime juice, fish sauce, and brown sugar. Stir gently.
Cover and cook on Low 6 hours or High 3 hours until chicken is tender.
Remove chicken, shred, and return to soup. Stir to combine.
Taste and season with salt, pepper, or more lime juice. Garnish and serve hot.
Notes
Use full-fat coconut milk for the creamiest texture.
Adjust spice level with more or less curry paste.
Add noodles or rice for a heartier version.
Store up to 4 days in the fridge or 2 months in the freezer.
Stovetop tip: Simmer all ingredients for 25–30 minutes, shred chicken, and finish with lime juice and seasoning.
- Prep Time: 10 minutes
- Cook Time: 6 hours (Low) or 3 hours (High)
- Category: Dinner
- Cuisine: Thai
Nutrition
- Calories: 380 kcal per serving