Description
This Slow Cooker Thai Chicken Soup is a creamy, flavorful dish infused with rich coconut milk, red curry paste, and peanut butter, combined with tender chicken and fresh vegetables. Perfect for a hands-off, comforting meal that captures the essence of Thai cuisine with minimal effort.
Ingredients
Scale
Soup Base
- 2 (14 oz) cans lite coconut milk
- 3 cups chicken broth
- 1/2 cup all-natural, runny peanut butter (no sugar or salt added)
- 1 (4 oz) jar red curry paste (start with 1/4 cup and add more to taste)
- 2 tablespoons fish sauce
- 5 tablespoons low sodium soy sauce
- 2 tablespoons dark brown sugar
- 4 cloves garlic, minced or pressed
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes (optional)
Protein and Vegetables
- 1 pound raw boneless, skinless chicken breasts
- 1 yellow onion, diced
- 1 cup diagonally sliced carrots
- 1 red bell pepper, sliced
- 1 (8 oz) package sliced mushrooms
- 1 head broccoli, cut into florets
Finishing Touches and Garnish
- Salt to taste (adjust as needed)
- 3 tablespoons lime juice
- Chopped cilantro (for garnish)
- Chopped peanuts (for garnish)
- Brown rice or noodles (for serving)
Instructions
- Prepare the Soup Base: In a greased slow cooker/crockpot, whisk together the lite coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, low sodium soy sauce, dark brown sugar, minced garlic, ground ginger, and red pepper flakes if using. This mixture forms the rich, flavorful broth for the soup.
- Add Protein and Vegetables: Place the raw boneless, skinless chicken breasts into the slow cooker along with diced yellow onion, diagonally sliced carrots, sliced red bell pepper, sliced mushrooms, and broccoli florets. Stir gently to combine all ingredients evenly in the broth.
- Slow Cook the Soup: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. This slow cooking allows the chicken to become tender and the flavors to meld beautifully.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and cut or shred them into bite-sized chunks. Return the chicken pieces to the soup and stir them back in to distribute evenly.
- Add Lime Juice and Season: Stir 3 tablespoons of fresh lime juice into the soup for a bright, tangy finish. Taste the soup and adjust seasoning with salt, additional red curry paste, or red pepper flakes if a spicier flavor is desired.
- Serve and Garnish: Serve the soup hot over cooked brown rice or noodles. Garnish with chopped cilantro and chopped peanuts for added texture and flavor. Enjoy this comforting, flavorful Thai-inspired soup.
Notes
- Nutritional information provided does not include optional garnishes like peanuts, cilantro, or side servings such as rice or noodles.
- If you prefer less spice, omit or reduce the amount of red curry paste and red pepper flakes initially and adjust after cooking.
- Adjust salt carefully since soy sauce and fish sauce already add saltiness.
- Using low sodium or lite versions of soy sauce and broth helps control the sodium level.
- For thicker soup, you can reduce the broth slightly or add extra peanut butter to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
