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.

Course Main Course

Cuisine Thai

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 490kcal

Author Amee

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.

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