Crockpot Coconut curry chicken soup is so full of flavor, it will rock your taste buds!!  I love this slow cooker recipe for a flavorful soup that makes a comforting wintertime meal
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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.
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Amee

Ingredients

  • 6 small organic boneless chicken breasts
  • 1 tbsp olive oil
  • 27 oz full fat coconut milk
  • 2 1/2 cups chicken stock
  • 2 tbsp lime juice, fresh
  • 3 cloves garlic minced
  • 3 tbsp red curry paste 
  • 1 tbsp dried basil or fresh Thai basil
  • 1/2 cup finely chopped sweet onion
  • 1 red pepper seeded and chopped into thin slices
  • 8 oz mushrooms sliced
  • 1 tbsp fish sauce
  • 1 1/2 tbsp raw sugar
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly grated ginger or more to taste
  • 1/4 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.