I made Thai Coconut Chicken Soup that is shockingly creamy and bright with lime and cilantro, so good it eats like a restaurant meal at home.
I can’t stop thinking about this Thai Coconut Chicken Soup. I love the way full fat coconut milk makes everything slick and loud, not bland.
I’m obsessed with how shredded chicken soaks up spice and tastes like chicken, not mush. I feel indulgent without being fake, like a real bowl that hits the spots.
And I love that it comes together as a Crock Pot Soup so dinner shows up when life is dumb. I spoon it into my bowl and breathe.
Seriously, I crave this every week. I have no regrets.
I call it worth every sloppy, spicy spoon.
Ingredients
- 2 cups cooked shredded chicken: Basic protein and comfort, makes the soup feel like real meal.
- 4 cups low sodium chicken broth: Keeps it savory without being salty, so you control seasoning.
- 13.
5 oz can full fat coconut milk: Creamy richness that coats everything, kinda indulgent and soothing.
- 1 tablespoon red curry paste: Packs the heat and Thai punch, bold and slightly spicy.
- 1 cup sliced mushrooms: Adds earthiness and chew, keeps it grounded and meaty-ish.
- 1 tablespoon fish sauce: Funky umami boost, don’t skip unless you’re vegan.
- 1 tablespoon freshly grated ginger: Bright warmth and zing, wakes up the whole bowl.
- 2 cloves garlic, minced: Classic savory backbone, you’ll smell it before you taste it.
- 1 tablespoon brown sugar: Balances the spice and salt with soft caramel sweetness.
- Juice of 1 lime: Sharp citrus pop that cuts through the creaminess nicely.
- 1-2 kaffir lime leaves, torn, optional: Floral citrus hint, small but noticeable if included.
- Fresh cilantro leaves for garnish: Herbaceous finish, adds freshness and a green pop.
- Lime wedges for serving: Extra tang on the side for people who like more zing.
- Salt and black pepper to taste: Simple tweaks that pull everything together at the end.
Ingredient Quantities
- 2 cups cooked shredded chicken
- 4 cups low sodium chicken broth
- 1 (13.5 oz) can full fat coconut milk
- 1 tablespoon red curry paste
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- Juice of 1 lime (about 2 tablespoons)
- 1-2 kaffir lime leaves, torn, optional
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Salt and black pepper to taste
How to Make this
1. If you have time, quickly heat a small skillet over medium heat and toast the ginger and garlic for 30 seconds to a minute until fragrant, this makes the flavor pop, if you dont want an extra pan just add them raw to the slow cooker.
2. In the Crockpot add the chicken broth, coconut milk, red curry paste, fish sauce, brown sugar, grated ginger, minced garlic and the torn kaffir lime leaves if using; whisk or stir well so the curry paste dissolves into the liquids.
3. Add the sliced mushrooms and cooked shredded chicken to the pot, stir to combine, nestle the chicken into the liquid so it soaks up the flavors.
4. Cover and cook on LOW for 3 to 4 hours or on HIGH for
1.5 to 2 hours until everything is hot and the mushrooms are tender, cook time depends on your slow cooker model.
5. About 15 minutes before serving stir in the lime juice and taste for seasoning; add salt, black pepper and extra fish sauce if it needs more umami, a little more brown sugar if it needs balancing.
6. If the soup looks too thin, remove the lid and cook on HIGH for 10 to 20 minutes to reduce slightly, if too thick add a splash of chicken broth.
7. Remove and discard the kaffir lime leaves before serving, they give great aroma but arent fun to bite into.
8. Ladle into bowls and garnish generously with fresh cilantro leaves and lime wedges on the side so people can add more tang if they want.
9. Tip: For extra brightness stir in a teaspoon of lime zest or a few chopped Thai chiles for heat, or swirl a spoon of coconut milk on top for a pretty finish.
10. Leftovers keep well covered in the fridge for 3 days, reheat gently over low heat so the coconut milk doesnt separate, you can also freeze but texture of mushrooms may change.
Equipment Needed
1. Slow cooker/Crockpot
2. Small skillet (optional, for toasting ginger and garlic)
3. Wooden spoon or silicone spatula for stirring
4. Whisk (to dissolve the curry paste)
5. Ladle for serving
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Can opener and tongs or slotted spoon for removing kaffir leaves
FAQ
Crockpot Thai Coconut Chicken Soup Recipe Substitutions and Variations
- 2 cups cooked shredded chicken: swap with pulled rotisserie chicken, shredded turkey, or firm tofu (press, cube) for a vegetarian option, or canned chickpeas for a heartier vegan twist
- 1 (13.5 oz) can full fat coconut milk: use light coconut milk to cut calories, or coconut cream thinned with water for extra richness, or a mix of half & half + a few drops coconut extract in a pinch
- 1 tablespoon red curry paste: try 1-2 teaspoons sambal oelek + a pinch paprika and a squeeze lime, or use green curry paste instead for a different but tasty spin
- 1 tablespoon fish sauce: replace with 1 tablespoon soy sauce or tamari for a vegetarian swap, or use coconut aminos for a milder, slightly sweeter option
Pro Tips
1. Toast the ginger and garlic quickly in a dry skillet first if you can. It only takes 30 seconds to a minute and really wakes up the flavors. If you skip it, toss them in raw but expect a slightly flatter garlic/ginger note.
2. Add most of the lime juice at the end but save a little to taste. Acidity changes with cooking so add a splash, taste, then add more. Too much too early will mute other flavors.
3. To keep the coconut milk from separating, reheat leftovers slowly over low heat and avoid boiling. If it looks grainy, whisk in a tablespoon of warm broth or coconut milk off heat to smooth it back out.
4. If the mushrooms get too soft after freezing or long storage, refresh them by sauteing a few extra fresh slices in butter or oil and stir in when reheating. That brings back texture and mushroom flavor.
5. Always taste before serving. Add fish sauce for depth, brown sugar to balance acidity, or a squeeze more lime for brightness. Small adjustments at the end make it sing.
Crockpot Thai Coconut Chicken Soup Recipe
I made Thai Coconut Chicken Soup that is shockingly creamy and bright with lime and cilantro, so good it eats like a restaurant meal at home.
4
servings
370
kcal
Equipment: 1. Slow cooker/Crockpot
2. Small skillet (optional, for toasting ginger and garlic)
3. Wooden spoon or silicone spatula for stirring
4. Whisk (to dissolve the curry paste)
5. Ladle for serving
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Can opener and tongs or slotted spoon for removing kaffir leaves
Ingredients
2 cups cooked shredded chicken
4 cups low sodium chicken broth
1 (13.5 oz) can full fat coconut milk
1 tablespoon red curry paste
1 cup sliced mushrooms (shiitake or cremini)
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon brown sugar
Juice of 1 lime (about 2 tablespoons)
1-2 kaffir lime leaves, torn, optional
Fresh cilantro leaves for garnish
Lime wedges for serving
Salt and black pepper to taste
Directions
- If you have time, quickly heat a small skillet over medium heat and toast the ginger and garlic for 30 seconds to a minute until fragrant, this makes the flavor pop, if you dont want an extra pan just add them raw to the slow cooker.
- In the Crockpot add the chicken broth, coconut milk, red curry paste, fish sauce, brown sugar, grated ginger, minced garlic and the torn kaffir lime leaves if using; whisk or stir well so the curry paste dissolves into the liquids.
- Add the sliced mushrooms and cooked shredded chicken to the pot, stir to combine, nestle the chicken into the liquid so it soaks up the flavors.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for
- 5 to 2 hours until everything is hot and the mushrooms are tender, cook time depends on your slow cooker model.
- About 15 minutes before serving stir in the lime juice and taste for seasoning; add salt, black pepper and extra fish sauce if it needs more umami, a little more brown sugar if it needs balancing.
- If the soup looks too thin, remove the lid and cook on HIGH for 10 to 20 minutes to reduce slightly, if too thick add a splash of chicken broth.
- Remove and discard the kaffir lime leaves before serving, they give great aroma but arent fun to bite into.
- Ladle into bowls and garnish generously with fresh cilantro leaves and lime wedges on the side so people can add more tang if they want.
- Tip: For extra brightness stir in a teaspoon of lime zest or a few chopped Thai chiles for heat, or swirl a spoon of coconut milk on top for a pretty finish.
- Leftovers keep well covered in the fridge for 3 days, reheat gently over low heat so the coconut milk doesnt separate, you can also freeze but texture of mushrooms may change.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 431g
- Total number of serves: 4
- Calories: 370kcal
- Fat: 25.5g
- Saturated Fat: 20.5g
- Trans Fat: 0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 60mg
- Sodium: 472mg
- Potassium: 433mg
- Carbohydrates: 10.1g
- Fiber: 0.5g
- Sugar: 3.8g
- Protein: 24.3g
- Vitamin A: 300IU
- Vitamin C: 4mg
- Calcium: 37mg
- Iron: 0.9mg
