Description
A rich and flavorful Slow Cooker Thai Chicken Soup combining creamy coconut milk, bold red curry, and tender chicken with fresh vegetables. This easy, hands-off recipe offers a perfect balance of spicy, sweet, and savory notes, perfect served over brown rice or noodles for a comforting meal.
Ingredients
Scale
Soup Base
- 2 (14 oz) cans lite coconut milk
- 3 cups chicken broth
- 1/2 cup peanut butter (all-natural, runny kind, no sugar or salt added)
- 1 (4 oz) jar red curry paste (start with 1/4 cup and add more to taste; whole jar used for spiciness)
- 2 tablespoons fish sauce
- 5 tablespoons low sodium soy sauce
- 2 tablespoons dark brown sugar
- 4 cloves garlic, minced or pressed
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
Protein and Vegetables
- 1 pound raw boneless, skinless chicken breasts
- 1 yellow onion, diced
- 1 cup diagonally sliced carrots
- 1 red bell pepper, sliced
- 1 (8 oz) package sliced mushrooms
- 1 head broccoli, cut into florets
Finishing Touches and Garnish
- Salt to taste (depending on soy sauce and broth)
- 3 tablespoons lime juice
- Chopped cilantro, for garnish
- Chopped peanuts, for garnish
- Brown rice or noodles for serving
Instructions
- Prepare the Soup Base: Whisk together the lite coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, low sodium soy sauce, dark brown sugar, minced garlic, ground ginger, and red pepper flakes (if using) in a greased slow cooker.
- Add Chicken and Vegetables: Place the raw boneless, skinless chicken breasts, diced yellow onion, sliced carrots, sliced red bell pepper, sliced mushrooms, and broccoli florets into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, allowing flavors to meld and the chicken to become tender.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker. Cut or shred the chicken into chunks, then return them back into the soup.
- Finish and Season: Stir in the lime juice to brighten the soup’s flavor. Taste and adjust seasoning with salt, additional red curry paste, or red pepper flakes as desired to spice and salt levels.
- Serve: Serve the soup over cooked brown rice or noodles and garnish with chopped cilantro and chopped peanuts for added texture and freshness.
Notes
- Nutritional information does not include peanuts, cilantro, or brown rice/noodles used for serving.
- Adjust the amount of red curry paste and red pepper flakes based on your preferred spice level.
- Salt quantity will depend on the sodium content of your soy sauce and chicken broth, so taste before adding.
- Make sure to grease the slow cooker lightly to prevent sticking.
- This soup reheats well and flavors deepen overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
