Name: Thai Chicken Coconut Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: Thai
Ingredients: 1 ½ pounds boneless, skinless chicken thighs; 2 cans (13.5 oz each) coconut milk; 3 cups chicken broth; 2 tablespoons red curry paste; 1 stalk lemongrass, smashed; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 red bell pepper, sliced; 2 medium carrots, sliced; 3 cloves garlic, minced; 1 tablespoon ginger, grated; Juice of 1 lime; 1 cup baby spinach; Fresh cilantro, for garnish; Lime wedges, for serving

Dive into the comforting flavors of Thailand with this easy Thai Chicken Coconut Soup made in a crockpot. Packed with tender chicken, creamy coconut milk, fresh lime, and fragrant spices, it’s a healthy and hearty dish perfect for any season. Minimal prep, maximum flavor – this soup will become a family favorite.

Recipe Tips and Tricks

Use full-fat coconut milk for a richer flavor, but light coconut milk works if you prefer fewer calories.
Add vegetables like baby corn or mushrooms during the last hour of cooking to maintain their texture.
For the most authentic taste, use fresh lemongrass, lime leaves, and Thai basil.

Why You’ll Love This Recipe

This Thai Chicken Coconut Soup is the perfect balance of creamy, spicy, and tangy, with a depth of flavor that feels like an exotic treat. It’s a dump-and-go recipe requiring little effort while yielding big results. Perfect for weeknights or special occasions, it’s a crowd-pleaser that warms the soul and excites the palate.

Yield: 6 servings

Thai Chicken Coconut Soup

A creamy, flavorful, and aromatic Thai Chicken Coconut Soup, effortlessly cooked in a crockpot for a satisfying meal.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 20 minutes

Ingredients

1 ½ pounds boneless, skinless chicken thighs
2 cans (13.5 oz each) coconut milk
3 cups chicken broth
2 tablespoons red curry paste
1 stalk lemongrass, smashed
2 tablespoons fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
2 medium carrots, sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
Juice of 1 lime
1 cup baby spinach
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Prepare the Base: Add chicken thighs, coconut milk, chicken broth, red curry paste, lemongrass, fish sauce, brown sugar, garlic, and ginger into the crockpot. Stir gently to combine.
Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender.
Shred the Chicken: Remove the chicken, shred with two forks, and return it to the pot.
Add Vegetables: Stir in bell peppers, carrots, and spinach during the last 30 minutes of cooking.
Finish: Stir in lime juice just before serving for a fresh, tangy kick.
Serve: Garnish with fresh cilantro and lime wedges. Enjoy hot!

Notes

For an extra kick, add fresh chili slices or a drizzle of sriracha when serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 282Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 147mgSodium 1304mgCarbohydrates 16gFiber 1gSugar 9gProtein 32g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Chicken: Boneless, skinless chicken thighs are recommended for their juiciness, but chicken breast can work as well.
Coconut Milk: Use canned coconut milk for the best consistency. Avoid sweetened varieties.
Lemongrass: Adds a fresh citrusy note. If unavailable, substitute with extra lime juice and zest.
Fish Sauce: Essential for authentic flavor, but soy sauce can be a substitute for vegetarians.
Red Curry Paste: Adjust the amount based on your spice tolerance. Thai brands typically have the most authentic flavor.
Vegetables: Bell peppers and carrots add color and sweetness, while spinach or bok choy can be stirred in before serving.

Variations and Substitutions

Protein: Swap chicken with shrimp, tofu, or even thinly sliced beef for a twist.
Vegan Option: Replace chicken with tofu and fish sauce with soy sauce or coconut aminos.
Spices: If you’re out of red curry paste, mix together chili powder, paprika, garlic, and ginger.
Noodles: Add rice noodles in the last 30 minutes for a heartier dish.
Broth Base: Use vegetable broth instead of chicken broth for a lighter flavor.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
Reheating: Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave to maintain the creamy texture.