introduction
This Crockpot Thai Coconut Chicken Soup is warm, creamy, and easy. It cooks slowly and fills your home with good smells. If you like other warm chicken soups like hearty chicken and cabbage soup, you will enjoy this simple Thai-style soup.
why make this recipe
Make this recipe when you want a fast, low-work meal with big flavor. It uses the crockpot so you set it and forget it. The coconut milk makes it rich, and lime gives it a fresh lift. It is comforting and lighter than heavy cream soups, and you can change the vegetables like in a brussels sprouts chicken noodle soup to suit your taste.
how to make Crockpot Thai Coconut Chicken Soup
- Put coconut milk, chicken broth, garlic, ginger, fish sauce, and soy sauce into the crockpot.
- Add the diced chicken and the bell peppers, carrots, and mushrooms.
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in lime juice before serving.
- Garnish with fresh cilantro and enjoy.
Ingredients :
- 2 cups coconut milk
- 1 lb chicken breast, diced
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- Fresh cilantro for garnish
- Salt and pepper to taste
Directions :
- In a crockpot, combine coconut milk, chicken broth, garlic, ginger, fish sauce, and soy sauce.
- Add diced chicken and the mixed vegetables (bell peppers, carrots, mushrooms).
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in lime juice before serving.
- Garnish with fresh cilantro and enjoy.
how to serve Crockpot Thai Coconut Chicken Soup
Serve hot in deep bowls. Add extra cilantro or lime wedges on the side. A side of rice or a crusty roll works well. For a creamy pairing, try serving it like a warm bowl of chicken broccoli cheddar soup with simple sides.
how to store Crockpot Thai Coconut Chicken Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Crockpot Thai Coconut Chicken Soup
- Use boneless chicken breast for even cooking and easy shredding.
- Taste and adjust salt, lime, or fish sauce near the end. For extra classic flavor, remember small amounts of fish sauce make a big difference — similar to the careful seasoning in grandma’s chicken soup.
- Do not overcook the vegetables if you like them firmer; add them later in the cook time.
variation (if any)
- Make it spicy: add sliced red chili or 1 tsp chili paste.
- Add noodles: stir in cooked rice noodles when serving.
- Use thighs: swap chicken breast for boneless thighs for more richness.
- Make it vegetarian: use firm tofu instead of chicken and vegetable broth instead of chicken broth.
FAQs
Q: Can I use light coconut milk?
A: Yes. Light coconut milk will make the soup less rich but it will still taste good.
Q: Can I add noodles to the crockpot?
A: It is best to cook noodles separately and add them when serving to avoid soggy noodles.
Q: How do I make this less salty?
A: Reduce the fish sauce and soy sauce by half, then taste and add more if you need it.
Q: Can I cook this on high all day?
A: Do not cook on high all day. Use high for 3-4 hours or low for 6-8 hours for best texture.
Crockpot Thai Coconut Chicken Soup
Ingredients
Method
- In a crockpot, combine coconut milk, chicken broth, garlic, ginger, fish sauce, and soy sauce.
- Add diced chicken and the mixed vegetables (bell peppers, carrots, mushrooms).
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in lime juice before serving.
- Garnish with fresh cilantro and enjoy.