Description
This Coconut Curry Chicken Soup is a rich and flavorful slow cooker recipe combining tender chicken breasts with creamy coconut milk, vibrant red curry paste, fresh herbs, and a medley of colorful vegetables. Perfectly balanced with lime juice and a hint of sweetness, this comforting soup delivers a taste of Thai-inspired cuisine in an easy, hands-off preparation ideal for cozy meals.
Ingredients
Chicken and Protein
- 24 oz boneless skinless chicken breasts (six 4-oz breasts or four 6-oz breasts)
Liquids and Sauces
- 1 tbsp olive oil
- 27 oz full fat coconut milk
- 2 ½ cups chicken stock
- 2 tbsp fresh lime juice (about 2 limes)
- 1 tbsp fish sauce
Spices and Aromatics
- 3 cloves garlic (minced)
- 3 tbsp red curry paste
- 1 tsp freshly grated ginger
- 1 ½ tbsp granulated sugar (use 2 ½ tbsp if curry paste is very spicy)
- 1 tsp salt
- 1 tsp black pepper
Vegetables and Herbs
- ½ cup finely chopped sweet onion
- 1 large red bell pepper (seeded and thinly sliced)
- 8 oz white mushrooms (sliced)
- ¼ cup fresh Thai basil (or 1 tbsp dried basil)
- ¼ cup fresh cilantro (for garnish)
- 2 limes (quartered for serving)
Instructions
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sauté the chicken breasts for about 2 minutes on each side until they develop a light golden color. This initial sear locks in flavor and texture. Then transfer the chicken breasts to the slow cooker.
- Prepare Soup Base: In a bowl, combine the coconut milk, chicken stock, fresh lime juice, minced garlic, red curry paste, fish sauce, grated ginger, granulated sugar, salt, and black pepper. Stir well until the curry paste is fully dissolved, creating a flavorful aromatic broth.
- Combine Ingredients in Slow Cooker: Pour the prepared coconut curry mixture over the chicken in the slow cooker. Add the chopped Thai basil, finely chopped onion, sliced mushrooms, and thinly sliced red bell pepper. Gently fold everything together to evenly distribute the flavors.
- Slow Cook: Cover the slow cooker and cook on the low setting for 5 hours. The chicken should reach an internal temperature of 165°F and become tender enough to shred easily with a fork.
- Shred and Serve: Remove the chicken breasts from the slow cooker and shred them into chunky pieces using two forks. Stir the shredded chicken back into the soup. Serve hot, garnished with fresh cilantro and lime quarters for squeezing over individual bowls.
Notes
- You can adjust the sugar amount depending on the heat level of your red curry paste to balance the flavors.
- Using full fat coconut milk enriches the soup’s creaminess.
- Fresh Thai basil adds authentic herbal notes but dried basil can be used as a substitute.
- For thicker soup, reduce the amount of chicken stock slightly or cook uncovered for the last 30 minutes to reduce liquid.
- Make sure to check the chicken’s internal temperature to ensure it is fully cooked and safe to eat.
- Use fresh lime juice for the best tangy brightness instead of bottled lime juice.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
