Description
Need a cozy, flavor-packed dinner idea that practically makes itself? This Crockpot Thai Coconut Chicken Soup brings together tender chicken, creamy coconut milk, and fragrant red curry paste for an irresistible Thai-inspired meal. It’s perfect for busy weeknights or lazy weekends and is one of the best easy dinner recipes for anyone craving warmth and spice. This quick-to-assemble, slow-cooked dish delivers major flavor with minimal effort—great for healthy snack-style soups, meal prep, or dinner ideas that feel indulgent but are still wholesome.
Ingredients
1.5 pounds boneless, skinless chicken breasts or thighs
4 cups chicken broth
2 cans (13.5 oz each) full-fat coconut milk
1 red bell pepper, thinly sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red Thai curry paste
1 tablespoon fish sauce (optional)
Juice of 1 lime
1 tablespoon brown sugar or coconut sugar
Salt to taste
Fresh cilantro or parsley, chopped (for garnish)
Optional: mushrooms, carrots, baby spinach
Instructions
- Chop onion, mince garlic, and grate ginger. Prep bell pepper and any optional vegetables.
- Place chicken in the bottom of the crockpot. Top with onion, garlic, ginger, bell pepper, and optional veggies.
- Pour in chicken broth. Stir in curry paste, lime juice, fish sauce, and brown sugar.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred it with forks, and return it to the pot.
- Stir in coconut milk. Let it warm through on low for 15-20 minutes.
- Season to taste and garnish with cilantro or parsley.
- Serve hot on its own or over jasmine rice/noodles.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Dinner