Crockpot Thai Coconut Chicken Soup
Thai coconut chicken soup is always my go-to order when I’m eating out or ordering in, and so of course I had to create my own crockpot version for enjoying at home! This one is bold, cozy, and a real feel good meal. I could eat this on repeat every single week, and I hope you’ll love it just as much as I do.
You toss tender shredded chicken, colorful veggies, garlic, and fresh ginger into the slow cooker, then pour over a creamy coconut broth spiked with red curry paste and soy sauce. A few hours later, a squeeze of lime brightens everything up and you’ve got a silky, flavor-packed soup that tastes warm, comforting, and just a little special — without leaving your house.
Why You’ll Love This Recipe:
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It’s a healthier, homemade way to satisfy Thai-takeout cravings.
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The slow cooker does all the work. Easy prep, zero babysitting.
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Creamy and cozy, but still packed with veggies and protein.
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Customizable heat level for kids or spice lovers.
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Perfect for easy dinners, meal prep, and leftovers that reheat beautifully.
If you love the sound of this one, I think you’ll also enjoy my crockpot chicken noodle soup, crockpot chicken curry, crockpot jambalaya, crockpot cheeseburger soup, and crockpot lasagna soup!
Ingredients
Please note that you’ll find your printable recipe card at the bottom of this post! It covers ingredients, measurements, and the step-by-step instructions.
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Cooked chicken breast, shredded or chopped — tender, protein-packed base
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Yellow onion, sliced — adds savory sweetness
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Red bell pepper, sliced — bright color and mild crunch
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Garlic, minced — bold flavor boost
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Fresh ginger, grated — warm, fresh zing
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White mushrooms, sliced — adds heartiness and umami
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Brown sugar — balances the spice and acidity
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Chicken broth — savory soup base
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Full-fat coconut milk or coconut cream — makes the soup rich and creamy
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Red Thai curry paste — brings the heat and classic Thai flavor
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Soy sauce — salty, savory depth
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Rice wine vinegar — a little tang to round things out
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Fresh lime juice — bright, fresh finish
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Green onions — crisp garnish
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Fresh cilantro — fresh, herby topping
How To Make Crockpot Thai Coconut Chicken Soup
- Add the shredded chicken, onions, peppers, garlic, ginger, mushrooms, and brown sugar to a 6-quart slow cooker.
- Pour in the broth, coconut milk, Thai curry paste, soy sauce, and rice wine vinegar, then give everything a good stir until combined.
- Cover with the lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally.
- Stir in the lime juice and adjust the seasoning to taste. Ladle the soup into bowls and finish with sliced green onions, fresh cilantro, and a lime wedge. Enjoy!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. The coconut broth will thicken as it chills, which is totally normal. When reheating on the stovetop or in the microwave, just add a splash of broth to thin it back out to your preferred consistency.
You can also freeze this soup in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe Notes
For the creamiest soup, stick with canned full-fat coconut milk or coconut cream. That rich texture really makes the broth shine! You’ll usually find it in the international or Asian foods aisle at most grocery stores.
Thai curry pastes can vary a lot in heat, so adjust to your taste. You can start with about 1 tablespoon and add more from there. Around 1½ tablespoons lands right in the medium-heat zone, but it’s easy to dial it up or down depending on who you’re feeding.
Variations
You can use cooked, shredded chicken like the base recipe calls for, or swap in raw boneless, skinless chicken breasts instead. If using raw chicken, add it at the beginning with all the ingredients except the coconut milk. Cook on LOW for 6–8 hours or HIGH for 4 hours, then stir in the coconut milk during the last hour of cooking so it stays nice and creamy.
For an extra veggie boost, add chopped kale or spinach during the final 10 minutes of cooking. They’ll wilt perfectly into the broth.
To make this soup gluten-free, replace the soy sauce with coconut aminos.
If you want to make it more filling, stir in cooked rice noodles or fluffy jasmine rice right before serving.
And for a more traditional Thai flavor, add about 1 tablespoon of fish sauce. It gives the soup that authentic depth without tasting overly “fishy”.
Serving Ideas
This soup is delicious on its own, but it’s even better paired with a few simple sides. Serve it with fluffy jasmine rice or tender rice noodles to soak up all that creamy coconut broth. Warm naan or crusty bread is perfect for dipping, too. For something fresh, a cucumber salad or simple green salad with ginger dressing keeps the meal balanced. And if you’re leaning into takeout-at-home vibes, spring rolls, crab rangoon, or egg rolls are fun sides that totally fit the mood.
Crockpot Thai Coconut Chicken Soup
Ingredients
- 1 pound cooked chicken breast shredded or cut into bite-sized pieces
- 1 small yellow onion sliced
- 1 large red bell pepper sliced into bite-sized pieces
- 3 large garlic cloves minced
- 1 tablespoon peeled and grated fresh ginger
- 8 ounces white mushrooms sliced
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 13.5-ounce cans full-fat coconut milk or coconut cream
- 1 ½ tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice plus more for serving
- Green onions thinly sliced for garnish
- Fresh chopped cilantro for garnish
Instructions
- Add the shredded chicken, onions, peppers, garlic, ginger, mushrooms, and brown sugar to a 6-quart slow cooker.
- Pour in the broth, coconut milk, Thai curry paste, soy sauce, and rice wine vinegar, then give everything a good stir until combined.
- Cover with the lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally.
- Stir in the lime juice and adjust the seasoning to taste. Ladle the soup into bowls and finish with sliced green onions, fresh cilantro, and a lime wedge. Enjoy!
This is the kind of soup you make once and then find yourself craving again the very next week! It’s cozy, a little flavorful in that “something different” way, and ridiculously easy for how good it tastes. Whether you’re spooning it up straight from the bowl or serving it with rice and all the sides, it’s one of those meals that just feels right. If you try it, I’d love to hear about it! You can leave a comment and a review below, and you can tag me on Instagram @slimmingviolet!
