This Crockpot Thai Coconut Chicken Soup is one of my favorite cozy meals when I want something easy but full of flavor.
It’s rich from the coconut milk, a little tangy from lime juice, and has that classic Thai balance of sweet, salty, sour, and spicy.
The best part?
You just toss everything in the slow cooker and walk away. It’s warm, silky, and tastes like it came from a restaurant, but you made it at home.
Why I Love This Recipe
I started making this when I wanted that classic Tom Kha Gai soup flavor without babysitting a pot on the stove. It’s creamy, comforting, and surprisingly refreshing at the same time. Here’s why it hits the spot every time:
- Dairy-free but super creamy thanks to the coconut milk
- One-pot magic — just throw it all in the slow cooker
- Hearty but light — filling without being heavy
- Tastes even better the next day
- Customizable spice level depending on your mood
What You’ll Need
- 1 lb boneless skinless chicken breasts
- 1 (13.5 oz) can full-fat coconut milk
- 3 cups low-sodium chicken broth
- 1 red bell pepper, thinly sliced
- 1 cup white mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Green onions, thinly sliced (for garnish)
- Fresh red chili, thinly sliced (optional, for garnish)
- Lime wedges (for serving)
Pro Tips
- Don’t skip the red curry paste — it adds major flavor
- Use full-fat coconut milk for that silky texture
- Add the lime juice at the end to keep it bright and fresh
- Slice veggies thinly so they cook evenly in the broth
- Shred the chicken directly in the pot to keep things easy
Tools You’ll Need
- 6-quart slow cooker
- Sharp knife and cutting board
- Ladle
- Forks (for shredding the chicken)
- Small bowls for garnishes
Substitutions and Variations
- Swap chicken thighs for breasts for a richer flavor
- Use light coconut milk for a lighter version
- Sub soy sauce for fish sauce if needed (not the same flavor but works)
- Add rice noodles at the end for a heartier meal
- Toss in spinach or baby bok choy for extra greens
Make Ahead Tips
- Slice all your veggies and store them in an airtight container the night before
- Mix garlic, ginger, and curry paste ahead as a flavor base
- You can also fully cook the soup and store it in the fridge for up to 3 days — it reheats beautifully
How to Make Crockpot Thai Coconut Chicken Soup
Step 1: Add Chicken and Aromatics
Place 1 lb boneless skinless chicken breasts into the slow cooker. Add 1 small yellow onion (finely diced), 3 cloves garlic (minced), and 1 tbsp fresh ginger (grated).
Step 2: Add Veggies and Broth
Add 1 red bell pepper (thinly sliced), 1 cup white mushrooms (sliced), and pour in 3 cups low-sodium chicken broth.
Step 3: Add Curry Paste, Sugar, Fish Sauce, and Seasonings
Stir in 2 tbsp red curry paste, 1 tbsp brown sugar, 1 tbsp fish sauce, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 4: Pour in Coconut Milk and Cook
Pour in 1 (13.5 oz) can full-fat coconut milk. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 5: Shred Chicken and Add Lime Juice
Once done, remove the chicken and shred it using two forks. Return the shredded chicken to the soup. Stir in the juice of 1 lime.
Step 6: Garnish and Serve
Ladle soup into bowls. Garnish with chopped fresh cilantro, thinly sliced green onions, and red chili slices. Serve with lime wedges.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or microwave in 30-second intervals
- The flavor actually deepens after a day in the fridge — it’s even better
Servings and Cook Time
- Servings: 4
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Macros Information (Per Serving – Approximate)
- Calories: 370
- Protein: 27g
- Fat: 24g
- Carbs: 14g
- Fiber: 2g
- Sugar: 6g
Why This Recipe Works (Quick Science)
The fat in coconut milk binds with the curry paste and aromatics to carry all the flavors through the broth. Slow cooking allows the chicken to break down and soak up every bit of flavor, while lime juice adds acidity at the end to brighten the richness of the soup.
Common Mistakes
- Adding lime juice too early – It can turn bitter if cooked too long
- Using light coconut milk – It won’t give the same creamy texture
- Not slicing vegetables thinly – They’ll stay undercooked
- Using too much salt – Fish sauce already adds saltiness
What to Serve With
- Steamed jasmine rice
- Crusty baguette or garlic naan
- Thai cucumber salad
- Spring rolls or summer rolls
- Chilled Thai iced tea
FAQ
Can I use chicken thighs?
Yes, they’re great for added flavor and stay tender in the slow cooker.
Is it spicy?
The red curry paste adds mild heat. You can adjust by adding more or less, or skipping the red chili garnish.
Can I freeze this soup?
Yes! Let it cool completely, then freeze in portions. Thaw in the fridge and reheat gently.
Can I use light coconut milk?
You can, but it won’t be as creamy and rich. Full-fat is best for this recipe.