Description

Craving a cozy, flavor-packed meal that practically cooks itself? This Crockpot Thai Coconut Chicken Soup is a dreamy blend of creamy coconut milk, zesty lime, bold red curry, and tender chicken. It’s a comforting, exotic dish made right in your slow cooker with minimal effort. Whether you’re after a quick dinner, a healthy comfort food option, or meal prep magic, this easy recipe hits all the right notes. Bursting with warm spices, fresh herbs, and a velvety broth, it’s the kind of dish that soothes the soul and impresses the taste buds. Perfect for fans of easy dinners, slow cooker meals, healthy soup recipes, and anyone exploring Thai-inspired food ideas.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
2 cans (13.5 oz each) full-fat coconut milk
3 tablespoons red Thai curry paste
4 cups chicken broth
1 tablespoon freshly grated ginger
3 cloves garlic, minced
2 stalks lemongrass (optional), bruised
2 tablespoons fish sauce
1 tablespoon brown sugar or coconut sugar
1 red bell pepper, thinly sliced
Juice of 2 limes
1/4 cup chopped fresh cilantro
Optional: chili oil or crushed red pepper flakes for garnish

Instructions

Prepare ingredients: Slice chicken (or leave whole), chop red bell pepper, mince garlic and ginger.
In the crockpot, add curry paste, garlic, ginger, lemongrass, and chicken broth. Stir to dissolve the paste.
Add chicken, red bell pepper, fish sauce, and sugar. Stir gently to mix.
Cover and cook on Low for 6–7 hours or High for 3–4 hours.
30 minutes before serving, stir in coconut milk and lime juice.
Remove lemongrass, shred chicken if needed, and stir well.
Taste and adjust seasoning—add more lime juice, fish sauce, or sugar as desired.
Serve hot, topped with cilantro and optional chili oil or flakes.

Prep Time: 10 minutes
Cook Time: 6 hours (Low)