Go Back
Creamy Crockpot Thai Coconut Chicken Soup featured image showcasing a delicious, hearty soup.

Creamy Crockpot Thai Coconut Chicken Soup

This creamy and flavorful Thai-inspired chicken soup is cooked to perfection in a crockpot, resulting in tender chicken and a harmonious blend of coconut, lemongrass, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: Thai
Calories: 472
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 stalk lemongrass, bruised and cut into 3-inch pieces
  • 3 kaffir lime leaves
  • 2 inches fresh ginger, peeled and sliced
  • 1 cup sliced mushrooms
  • 1 cup chopped baby bok choy
  • Juice of 1 lime
  • Chopped cilantro for garnish

Equipment

  • Crockpot
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a crockpot, combine the chicken, coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Stir to mix well.
  2. Add the lemongrass, kaffir lime leaves, and ginger. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  3. About 30 minutes before serving, stir in the mushrooms and bok choy. Continue cooking until the vegetables are tender.
  4. Remove the lemongrass and kaffir lime leaves. Stir in the lime juice.
  5. Ladle the soup into bowls and garnish with chopped cilantro.

Notes

For best results, use a 1:1 ratio of coconut milk to chicken broth to achieve the perfect creamy consistency. The slow cooking process ensures tender, fall-apart chicken. Adjust the amounts of brown sugar, lime juice, fish sauce, and red curry paste to balance the sweet, sour, salty, and spicy flavors to your liking.