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Slow Cooker Thai Coconut Chicken Soup

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A creamy and aromatic Thai-inspired soup featuring tender shredded chicken, vibrant vegetables, and rich coconut milk infused with red curry paste. This slow cooker meal is comforting, flavorful, and perfect for an easy weeknight dinner.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 2 cans (14 ounces each) full-fat coconut milk
  • 3 cups chicken broth
  • 1/2 cup natural peanut butter
  • 1/4 to 1/2 cup red curry paste, adjusted to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, sliced
  • 1 cup carrots, diagonally sliced
  • 1 cup mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 3 tablespoons lime juice
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • Chopped peanuts (for garnish)
  • Cooked brown rice or rice noodles (for serving)

Instructions

  1. Lightly grease the slow cooker. In the slow cooker, whisk together coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes until smooth and well combined.
  2. Add the chicken breasts, onion, red bell pepper, carrots, mushrooms, and broccoli. Stir to ensure the ingredients are mostly submerged in the liquid.
  3. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is fully cooked and vegetables are tender.
  4. Remove the chicken breasts, shred with two forks, and return the shredded chicken to the slow cooker.
  5. Stir in lime juice and season with salt to taste. Adjust spice level with additional curry paste or red pepper flakes if desired.
  6. Serve hot over cooked brown rice or rice noodles. Garnish with chopped cilantro and peanuts before serving.

Notes

  • For a gluten-free option, ensure the soy sauce used is certified gluten-free.
  • Light coconut milk may be used for a slightly lighter version, though the soup will be less creamy.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This soup freezes well without the rice or noodles for up to 2 months.
  • Adjust curry paste quantity based on preferred spice level.

Nutrition

Find it online: https://yumfamilyrecipes.com/slow-cooker-thai-coconut-chicken-soup/