Coconut Curry Chicken Soup
Inspired by traditional Tom Kha Gai, this Coconut Curry Chicken Soup features tender chicken and vibrant veggies in a creamy coconut milk-based Thai red curry broth. Healthy, comforting, and super easy to make in the Crockpot, it’s perfect for chilly weeknights, meal prep, or even a cozy weekend lunch. Making your favorite Thai dishes at home doesn’t have to be complicated or time-consuming!
I’m obsessed with Thai food. I love the rich, complex flavor combinations in Thai dishes. Coconut curry soup is one of my go-to dishes when dining out. It’s so flavorful and packed with lean protein and veggies. Over the years, I’ve learned that with the right ingredients, it’s actually pretty simple to make my favorite Thai dishes at home.
This Coconut Curry Chicken Soup is inspired by classic Tom Kha Gai, a Thai coconut red curry soup which traditionally uses galangal (a root similar to ginger) and lemongrass for its signature zing.
This recipe simplifies the dish with more readily available ingredients and a slow cooker without sacrificing any of the creamy coconut richness, warm aromatic notes, juicy chicken, and colorful vegetables Tom Kha Gai is known for (check out my Tom Kha Goong recipe for the shrimp version).
Whether you serve it over steamed jasmine rice (my kid’s favorite) or with steamed vegetables (my low-carb, fiber-packed choice), it’s a cozy, wholesome dish that hits all the right notes: rich, savory, slightly sweet, and perfectly spicy. Plus, it’s easy to tweak for your preferred heat level!
Why you’ll love it!
Healthy and satisfying. Packed with good fats from coconut milk, lean protein from tender chicken, and a variety of vegetables, this soup is a nutrient-rich meal you can feel good about.
Crockpot convenience. All you have to do is sear the chicken and layer the ingredients in your slow cooker. Then, you can go about your day, knowing you’ll come back to a warm, ready-to-eat curry soup that pleases both kids and adults alike.
Balanced, customizable flavors. This soup captures the perfect harmony of sweet, salty, sour, and spicy Thai flavors – and the best part is, you can always adjust the spice or seasonings to suit your taste buds.
Ingredients you’ll need
If you’ve got an Asian market nearby, it’s absolutely worth the trip. The flavor and freshness are unbeatable (and the prices usually are, too!). I pick up staples like red curry paste, fish sauce, and fresh Thai basil at our local Super G Mart for this recipe. Here’s everything you’ll need:
- Chicken. I typically use six 4-ounce Springer Mountain Farms boneless, skinless breasts (or four 6-ounce ones), but boneless, skinless chicken thighs work too if you prefer.
- Coconut milk. I use full-fat canned coconut milk as the creamy, flavorful foundation for the broth. If you substitute light coconut milk, just know that it tends to make the soup thinner and less flavorful.
- Chicken stock. A high-quality stock builds on the creamy coconut broth. You can go with low-sodium stock so you can better control the salt level later.
- Red curry paste. This is where most of the flavor comes from, so choose a good one. Thai Kitchen’s version gives a mild, approachable heat, while authentic Thai brands (like Mae Ploy or Maesri) bring more spice and depth. For a gentler version, you can use yellow curry paste, which still tastes incredible but has less heat.
- Aromatics. Freshly minced garlic and freshly grated ginger add that unmistakable savory, warming kick that ties everything together. Garlic powder and ground ginger work in a pinch –just use about half the amount if you go that route.
- Limes. You’ll need about 2 freshly juiced limes to brighten and balance the rich coconut curry broth, plus a few lime wedges for serving. Stick with fresh limes here –it really makes a difference.
- Sugar. A touch of granulated sugar rounds out the heat. If my red curry paste is super spicy, I’ll even add an extra tablespoon of sugar to help balance it out.
- Fish sauce. It adds that classic umami depth you taste in most Thai dishes, but don’t go overboard –a little goes a long way!
- Thai basil. Use ¼ cup of fresh Thai basil (or 1 tablespoon dried) for its slightly spicy, anise-like flavor. If you can’t find it, regular sweet basil or even a mix of basil and a few mint leaves can mimic that fragrant flavor.
- Vegetables. This soup is loaded with sweet onion, red bell pepper, and white mushrooms, all of which add texture, color, and natural sweetness, but you can easily switch things up. See ‘Variations’ below for ideas.
How to make coconut curry chicken soup
Step 1: Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 2 minutes per side, just until lightly golden, then transfer them to your slow cooker.
Step 2: Combine broth and seasonings. In a mixing bowl or large measuring cup, whisk together the coconut milk, chicken stock, lime juice, garlic, red curry paste, fish sauce, ginger, sugar, salt, and pepper until the curry paste fully dissolves.
Step 3: Add the veggies. Pour the coconut milk mixture over the chicken in the slow cooker. Add the chopped Thai basil, onion, mushrooms, and red bell pepper, and stir until well combined.
Step 4: Cook. Cover and cook on low for about 5 hours, or until the chicken is tender and easily shreds with a fork.
Step 5: Shred and serve. Using two forks, shred the chicken directly in the slow cooker, then give the soup a good stir, taste it, and adjust the seasonings if needed before serving.
Recipe tips and FAQs
- Don’t skip pan-searing the chicken in olive oil before transferring it to the slow cooker. This step creates a caramelized layer that deepens the broth’s flavor and gives the soup a richer, restaurant-quality taste.
- Slow cookers can vary in temperature, so start checking your chicken at the 4 1/2 (for small breasts) or 5-hour mark. It should shred easily with two forks and reach an internal temperature of 165°F. If it’s already tender, switch the heat to Warm to avoid overcooking.
Variations
- Mix and match veggies – In addition to onions, bell pepper, and mushrooms, carrots, zucchini, eggplant, bok choy, or snow peas all work beautifully. Just be sure to chop everything into similar sizes so they cook evenly.
- Add a boost of greens – For an extra fresh finish, stir in a handful of baby spinach, kale, or bean sprouts during the last 10 minutes of cooking.
- Play with the spice level – Red curry paste brings medium heat, but if you prefer milder flavors, use yellow curry paste instead. Want an extra kick? Stir in a spoonful of chili garlic sauce, sriracha, cayenne pepper, or add sliced Thai bird’s eye chilies when serving.
Absolutely! Sear the chicken in a large pot, then add the remaining ingredients (except for herbs and lime juice) and simmer gently for about 25-30 minutes, or until the chicken is tender and cooked through. Shred, stir back in, and finish with the lime juice and Thai basil just before serving.
Authentic Tom Kha Gai is made with coconut milk, chicken, galangal, lemongrass, kaffir lime leaves, Thai chilies, mushrooms, and fish sauce. The result is a creamy, aromatic soup that balances sweet, salty, spicy, and tangy flavors –much like this coconut curry chicken soup, which offers an easy, slow-cooked twist on the original.
Serving suggestions
Traditionally, Tom Kha Gai (the creamy Thai chicken soup that inspired this recipe) is topped with a handful of fresh, vibrant garnishes –think fresh cilantro, Thai basil, thinly sliced red chilies, lime wedges, and sometimes a drizzle of chili oil or a sprinkle of crispy shallots.
If you’d like to make it a heartier meal, it also pairs perfectly with steamed jasmine rice, coconut rice, or rice noodles. I just add them to individual bowls before ladling the soup over top.
For a full Thai-inspired meal, serve it alongside sides like a Thai cucumber salad, green papaya salad (Som Tum), or fresh vegetable spring rolls with peanut dipping sauce. These Vietnamese Salad Rolls with Carrot-Ginger Dipping Sauce would also be great!
Storing and freezing
Storing: Allow leftover coconut curry chicken soup to cool completely, then refrigerate it in an airtight container for up to 4 days. The coconut milk may separate slightly as it cools, but it will come back together once warmed and stirred.
Freezing: To freeze this soup, allow it to cool completely, then portion it into airtight, freezer-safe containers or resealable bags, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: When ready to enjoy again, reheat the soup gently on the stove or in the microwave, adding a splash of chicken broth or coconut milk if it thickens too much. Avoid bringing it to a full boil, which can cause the coconut milk to separate.
More cozy soup recipes
- Slow Cooker Potato Leek Soup
- Slow Cooker Chicken & Bean Soup
- Southern Ham and Vegetable Soup
- Italian Sausage Soup with Ravioli
- Creamy Instant Pot Tortellini Soup
If you love this Crockpot Thai Coconut Curry Chicken Soup recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Coconut Curry Chicken Soup
Ingredients
- 1 tbsp olive oil
- 24 oz boneless skinless chicken breasts *You can use six 4-oz Springer Mountain Farms breasts or four 6-oz breasts.
- 27 oz full fat coconut milk
- 2 ½ cups chicken stock
- 2 tbsp lime juice, fresh about 2 limes, juiced
- 3 cloves garlic minced
- 3 tbsp red curry paste go with a good-quality curry paste here
- 1 tbsp fish sauce
- 1 tsp freshly grated ginger or more to taste
- 1 ½ tbsp granulated sugar *I use 2½ tbsp when using an authentic red curry paste that packs some heat
- 1 tsp salt
- 1 tsp black pepper
- ¼ cup fresh Thai basil or 1 tbsp dried basil
- ½ cup finely chopped sweet onion
- 1 large red bell pepper seeded and chopped into thin slices
- 8 oz white mushrooms sliced
- ¼ cup fresh cilantro for garnish
- 2 limes quartered for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sauté the chicken breasts for about 2 minutes per side until lightly golden. Transfer chicken breasts to the slow cooker.
- Stir together: coconut milk, chicken stock, lime juice, garlic, curry paste, fish sauce, ginger, sugar, salt, and pepper. Mix until the paste is completely dissolved. Pour into crockpot over chicken. Fold in the chopped Thai basil, onion, mushrooms, and red pepper and stir well.
- Cook on low for 5 hours (chicken should reach 165 degrees F. and easily shred with a fork).
- Shred chicken into chunky pieces and stir back into the soup before serving.
Notes
- Slow cookers can vary in temperature, so start checking your chicken at the 4 1/2 (for small breasts) or 5-hour mark. It should shred easily with two forks and reach an internal temperature of 165°F. If it’s already tender, switch the heat to Warm to avoid overcooking.
- Easily adjust the heat. The red curry paste is where most of the flavor comes from, so choose a good one. Thai Kitchen’s version gives a mild, approachable heat, while authentic Thai brands (like Mae Ploy or Maesri) bring more spice and depth. For a gentler version, you can use yellow curry paste, which still tastes incredible but is mild and slightly sweet.
Nutrition
*This post has been updated from the original version published in November 2012.
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This was a fantastic recipe that my extremely picky husband devoured! I didn’t have fish sauce but everything else I did according to the recipe. Delicious!
Hi Randi! Love the feedback! I’m so glad that you enjoyed it and it still turned out great without the fish sauce. 😃
Finally got a chance to make this soup and it was AMAZING! Family loved it. Added some extra sriracha for spice. Sooo delicious!
Thank you Terri! You can’t go wrong with Sriracha! 😉
Wow, great recipe! Love a healthier version of takeout, especially when its so easy in a crockpot!
You’re very welcome! I hope you enjoy it!
It’s about 2 lbs of chicken breasts and you can use light coconut milk, but it won’t be nearly as creamy. Glad you like the recipe!
Thanks so much for the info…maybe I’ll try it with one can full fat and one can lite! So excited to make this
🙂 Andrea
This looks amazing! Do you know approximately what the weight of the chicken was? Trying to get the right ratio. Also have you ever tried it with lite coconut milk? Thanks so much.
Andrea
Thank you! Me too!! 🙂
Yum! Looks delicious. I love coconut soups!
I love the sound of this. I will make this soup soon but perhaps with mung bean sprouts. Regardless, thanks for sharing this, we love red curry paste.