Description
This Crockpot Thai Chicken Curry Soup is a bold and cozy blend of creamy coconut, spicy red curry, and tender chicken. Perfect for chilly nights or effortless meal prep, it delivers Thai street flavor with the comfort of a slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tablespoons Thai red curry paste
- 4 cups low-sodium chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 cup matchstick carrots
- 1 small zucchini, halved and sliced
- Juice of 1 lime
- Fresh Thai basil or cilantro (for garnish)
- Optional: sliced chili, cooked jasmine rice or rice noodles
Instructions
- Place chicken thighs at the bottom of the slow cooker. Top with onion, garlic, and ginger.
- Pour in chicken broth and coconut milk. Add curry paste, fish sauce, soy sauce, and brown sugar. Stir gently to combine.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily.
- 30 minutes before serving, add bell pepper, zucchini, and carrots. Stir and let cook until veggies are tender.
- Shred the chicken directly in the crockpot using two forks. Stir in lime juice and adjust seasoning to taste.
- Ladle into bowls and garnish with Thai basil, cilantro, lime wedges, or chili slices as desired.
Notes
Start with 2 tablespoons of curry paste and adjust heat as needed. For extra creaminess, add peanut butter or cornstarch slurry near the end. Add noodles or rice to make it more filling. Skip delicate veggies if freezing for later.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai