Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless thighs work great and stay extra juicy. Cook time stays about the same.

Is there a substitute for fish sauce?

Fish sauce adds that savory depth, but if you don’t have it, try a little soy sauce or tamari. Start small and taste as you go.

How do I store leftovers?

Let the soup cool, then store in an airtight container in the fridge for up to 3–4 days . Reheat gently on the stove or in the microwave.

Can I freeze this soup?

Yes—just know coconut milk can sometimes change texture a bit after freezing. It’s still tasty! Freeze in portions for up to 2–3 months and thaw overnight in the fridge.

How can I make it less spicy?

Use less red curry paste and add a touch more coconut milk or broth. Serving with extra lime and rice also helps mellow the heat.

Crockpot Thai Coconut Chicken Soup: Cozy 10/10 Comfort

Name: Crockpot Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Thai-inspired
Ingredients: 1 pound boneless, skinless chicken breasts; 1 (14-ounce) can coconut milk; 4 cups chicken broth; 1 cup chopped carrots; 1 cup chopped red or yellow bell peppers; 1 cup snap peas or green beans; 2 tablespoons red curry paste; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 tablespoon fish sauce; 2 tablespoons fresh lime juice; Salt and black pepper, to taste; Fresh cilantro, for garnish; Lime wedges, for serving

Description

Crockpot Thai Coconut Chicken Soup is creamy, cozy, and packed with bold Thai-inspired flavors. Tender shredded chicken simmers in coconut milk, red curry paste, garlic, and ginger for an easy slow cooker dinner that tastes like takeout—without the fuss.

Ingredients

Scale

1 pound boneless, skinless chicken breasts
1 (14-ounce) can coconut milk
4 cups chicken broth
1 cup chopped carrots
1 cup chopped red or yellow bell peppers
1 cup snap peas or green beans
2 tablespoons red curry paste
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon fish sauce
2 tablespoons fresh lime juice
Salt and black pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Place chicken breasts in the bottom of the crockpot.
Sprinkle minced garlic and ginger over the chicken.
Add carrots, bell peppers, and snap peas (or green beans).
Pour in coconut milk and chicken broth.
Stir in red curry paste and fish sauce until combined.
Season with salt and pepper.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is tender.
Shred chicken with two forks and stir back into the soup.
Stir in lime juice just before serving.
Serve hot, topped with fresh cilantro and lime wedges.

Notes

For less spice, start with 1 tablespoon red curry paste and adjust later.

Full-fat coconut milk creates a richer, creamier broth.

Add snap peas during the last 30 minutes if you prefer them crisp.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Thai-inspired

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 320 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 20 g
Saturated Fat: 15 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 65 mg