Crockpot Thai Coconut Chicken Soup

Ingredients

1 lb boneless, skinless chicken breasts (or thighs, for juicier meat)
4 cups chicken broth
1 can (14 oz) coconut milk (full-fat preferred for creaminess)
1 cup sliced mushrooms (shiitake or button)
1 medium red bell pepper, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons Thai red curry paste (adjust for spice level)
2 tablespoons fish sauce (adds authentic umami flavor)
1 tablespoon soy sauce (optional for deeper color)
1 tablespoon brown sugar or honey
Juice of 1 fresh lime
Salt and pepper to taste

To Finish:
1/2 cup fresh cilantro or basil leaves, chopped
Optional: thinly sliced green onions, red chili flakes, or bean sprouts for garnish

Directions

In your slow cooker, combine the chicken broth, coconut milk, red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and onion. Stir gently until well combined.

This will create a beautifully fragrant broth that forms the base of your soup.

Place the chicken breasts into the crockpot, followed by the mushrooms and red bell peppers. Make sure the chicken is fully submerged in the broth.

Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours

As it cooks, the flavors will slowly meld together, creating a creamy and aromatic soup.

Once the chicken is tender and fully cooked, remove it from the crockpot. Use two forks to shred it into bite-sized pieces, then return it to the soup. Stir to mix everything evenly.

Before serving, add the fresh lime juice and sprinkle in cilantro or basil. Stir gently. This brightens the flavor and gives the soup that classic Thai freshness.

Ladle the hot soup into bowls. Garnish with:
Extra herbs
Green onions
Chili flakes
Or even a splash of coconut cream on top for a luxurious finish

Serve with steamed jasmine rice or rice noodles for a complete, comforting meal.