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Crockpot Thai Coconut Chicken Soup

A comforting and flavorful soup that combines coconut milk and spices, perfect for busy weeknights or family brunches.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Can be substituted with chicken thighs.
  • 1 can (13.5 oz) coconut milk
  • 4 cups chicken broth Use vegetable broth for a vegetarian version.
  • 1 onion, chopped Can sauté for extra flavor.
  • 2 carrots, sliced
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced Can sauté for extra flavor.
  • 1 inch ginger, minced Can sauté for extra flavor.
Seasonings and Garnish
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce Substitute with soy sauce if unavailable.
  • 1 tablespoon brown sugar
  • 2 cups fresh spinach
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. In the crockpot, combine chicken, coconut milk, chicken broth, onion, carrots, bell pepper, garlic, and ginger.
  2. Add lime juice, fish sauce, and brown sugar. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
  2. Shred the chicken in the pot and stir in the fresh spinach.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

Pairs well with steamed rice or crusty bread. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.