Description
A rich and flavorful Slow Cooker Thai Coconut Chicken Soup featuring tender chicken breasts simmered in a creamy coconut milk broth with red curry paste, peanut butter, fresh vegetables, and aromatic spices. This comforting soup combines Southeast Asian flavors with easy slow cooker convenience, perfect for a hearty and satisfying meal served over rice or noodles.
Ingredients
Scale
Soup Base
- 2 cans (14 ounces each) full-fat coconut milk
- 3 cups chicken broth
- 1/2 cup natural peanut butter
- 1/4 to 1/2 cup red curry paste (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (optional)
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced
- 1 cup carrots, diagonally sliced
- 1 cup mushrooms, sliced
- 1 head broccoli, cut into florets
Finishing Touches
- 3 tablespoons lime juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (for garnish)
- Cooked brown rice or rice noodles (for serving)
Instructions
- Prepare the soup base: In a greased slow cooker, whisk together the coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, freshly grated ginger, and red pepper flakes until smooth, creating a rich and flavorful broth.
- Add chicken and vegetables: Place the chicken breasts, diced onion, sliced red bell pepper, carrots, mushrooms, and broccoli florets into the slow cooker. Stir gently to ensure all ingredients are submerged in the broth for even cooking and flavor infusion.
- Slow cook the soup: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Cook until the chicken is fully cooked through and the vegetables are tender but not mushy.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup, ensuring it is well incorporated.
- Season and finish: Stir in the lime juice and adjust the seasoning by adding salt to taste. If desired, add more red curry paste or red pepper flakes for extra heat and depth of flavor.
- Serve: Serve the soup hot over cooked brown rice or rice noodles and garnish with freshly chopped cilantro and chopped peanuts for added texture and freshness.
Notes
- You can adjust the spiciness by varying the amount of red curry paste and red pepper flakes used.
- Using full-fat coconut milk provides the best creaminess, but light coconut milk can be substituted for a lower-fat option.
- For added freshness, garnish with lime wedges alongside cilantro and peanuts.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Feel free to swap or add vegetables according to your preference or availability.
