Slow Cooker Thai Chicken Soup (Printable Version)
Tender chicken simmered in creamy coconut milk and red curry with fresh vegetables for a hearty, aromatic meal.
# What You'll Need:
→ Soup Base
01 -
2 (14 oz) cans lite coconut milk
02 -
3 cups chicken broth
03 -
1/2 cup natural, runny peanut butter, no sugar or salt added
04 -
1 (4 oz) jar red curry paste (use 1/4 cup initially, add more to taste)
05 -
2 tablespoons fish sauce
06 -
5 tablespoons low sodium soy sauce
07 -
2 tablespoons dark brown sugar
08 -
4 cloves garlic, minced or pressed
09 -
1 teaspoon ground ginger
10 -
½ teaspoon red pepper flakes (optional, add after cooking)
→ Proteins and Vegetables
11 -
1 pound boneless, skinless raw chicken breasts
12 -
1 yellow onion, diced
13 -
1 cup carrots, diagonally sliced
14 -
1 red bell pepper, sliced
15 -
1 (8 oz) package sliced mushrooms
16 -
1 head broccoli, cut into florets
→ Finishing and Garnishes
17 -
Salt to taste
18 -
3 tablespoons lime juice
19 -
Chopped cilantro (for garnish)
20 -
Chopped peanuts (for garnish)
21 -
Brown rice or noodles (for serving)
# Step-by-Step Guide:
01 -
Combine coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, low sodium soy sauce, dark brown sugar, garlic, ground ginger, and optional red pepper flakes in a greased slow cooker and whisk thoroughly to blend flavors.
02 -
Place raw chicken breasts, diced onion, sliced carrots, red bell pepper, mushrooms, and broccoli florets into the slow cooker; stir gently to incorporate all ingredients.
03 -
Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours until chicken is tender and flavors have melded.
04 -
Remove chicken breasts carefully, shred or cut into bite-sized pieces, then return to slow cooker and stir to combine.
05 -
Stir in lime juice; adjust seasoning with salt, additional red curry paste or red pepper flakes as desired for balanced heat and flavor.
06 -
Serve hot over cooked brown rice or noodles and garnish with chopped cilantro and peanuts.
# Additional Notes:
01 -
For extra heat, add red pepper flakes just before serving to preserve their pungency.
02 -
Using low sodium soy sauce helps control the sodium level given the addition of fish sauce and broth.