Crockpot Coconut curry chicken soup is so full of flavor, it will rock your taste buds!! This flavorful slow cooker soup recipe makes a comforting wintertime meal. Not to mention, it's incredibly healthy and super easy to make!
*This post has been updated from the original version published in November 2012.I'm pretty 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 full of good fat, lean protein, and veggies, everything that I look for in a well-rounded meal.
However, some restaurants can add way too much heat or sodium, so making my favorite Thai dishes at home is a great way to control the additives in my food. You can always add more salt and heat to a recipe to suit your taste buds, but you can never take it away once you've spiced it up.
I'll add a little spice, taste, and add more later if needed. This soup recipe is pretty mild, but you can kick it up a notch by adding a little cayenne pepper or Thai chili paste to the recipe.
Often, I'll leave the chicken breasts whole when I serve this soup, instead of shredding them up before serving. This way I know that I'm getting a 3-4 oz serving of protein for my meal to align with my daily protein goal.
Making your favorite Thai dishes at home doesn't have to be complicated or time-consuming!
I've served this soup over steamed rice (my kid's favorite) or steamed vegetables (my favorite) for a low-carb alternative with an added nutrition boost. Don't forget to tag me on Instagram @ameessavorydish if you make this recipe!
Coconut Curry Chicken Soup (Slow Cooker Recipe)
This spicy soup that makes a comforting wintertime meal. Not to mention, it's incredibly healthy and super easy to make.
Ingredients
- 6 small organic boneless chicken breasts
- 1 tablespoon olive oil
- 27 oz full fat coconut milk
- 2 ½ cups chicken stock
- 2 tablespoon lime juice, fresh
- 3 cloves garlic minced
- 3 tablespoon red curry paste
- 1 tablespoon dried basil or fresh Thai basil
- ½ cup finely chopped sweet onion
- 1 red pepper seeded and chopped into thin slices
- 8 oz mushrooms sliced
- 1 tbsp fish sauce
- 1 ½ tablespoon raw sugar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tsp freshly grated ginger or more to taste
- ¼ cup fresh cilantro for garnish
- 2 limes quartered for serving
Instructions
- Brown chicken breasts in a large skillet over medium-high heat for about 2 minutes per side. Transfer chicken breasts to the slow cooker.
- Stir all other ingredients together except cilantro and lime slices, mixing until paste is completely dissolved. Pour into crockpot over chicken. Fold in onion, mushrooms and pepper and stir well.
- Cook on low for 6 hours.
- Shred chicken into chunky pieces and stir back into the soup before serving.
More crockpot chicken recipes to try:
Simple Crockpot Italian Chicken
Creamy Prosciutto Mushroom Chicken
Crockpot Chicken Veggie Quinoa Soup
Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!
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anthony stemke
I love the sound of this, although not too fond of cabbage. I will make this soup soon but perhaps with mung bean sprouts. Regardless, thanks for sharing this, we love red curry paste.
Amee Livingston
Anthony, you can do a lot of other things besides cabbage. 🙂 Make your taste buds happy and substitute for your favorite things. I love red curry paste, too! So much flavor~
SkinnyMommy
Yum! Looks delicious. I love coconut soups!
Amee Livingston
Thank you! Me too!! 🙂
Anonymous
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
Amee Livingston
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!
Anonymous
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
Amee Livingston
You're very welcome! I hope you enjoy it!
Kaleigh @ Lively Table
Wow, great recipe! Love a healthier version of takeout, especially when its so easy in a crockpot!
Terri
Finally got a chance to make this soup and it was AMAZING! Family loved it. Added some extra sriracha for spice. Sooo delicious!
Amee Livingston
Thank you Terri! You can't go wrong with Sriracha! 😉