A creamy, aromatic Thai-inspired soup that I slow cook to perfection, this dish blends tender chicken with the exotic flavors of coconut milk, lemongrass, red curry, and lime. It’s my cozy take on Tom Kha Gai — easy to make, deeply flavorful, and the perfect comfort food for any season.
Why You’ll Love This Recipe
I love how effortless this soup is thanks to the slow cooker — just toss everything in and let the flavors develop all day. It’s rich yet light, spicy yet balanced with sweetness and tang from lime and sugar. Plus, it’s naturally gluten-free and can be easily customized based on what I have on hand. Whether I want something soothing during a cold or just a nourishing meal, this soup always hits the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb (≈ 450 g) boneless, skinless chicken breasts (or thighs), cut into bite‑sized pieces
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4 cups (≈ 960 ml) chicken broth
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1 (14‑oz) can coconut milk (or 400 ml)
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2‑3 tbsp Thai red curry paste (adjust to taste)
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1 stalk lemongrass, bruised and cut into pieces
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1‑2 slices fresh ginger (or galangal), peeled
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2 cloves garlic, minced
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1 tbsp fish sauce (or to taste)
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1–2 tbsp brown sugar or palm sugar (or to taste)
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Juice of 1–2 limes (≈ 2–3 tbsp)
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1 red bell pepper, sliced (optional)
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8 oz (≈ 225 g) mushrooms, sliced (optional)
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Fresh cilantro or green onions, for garnish
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Salt & pepper, to taste
directions
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I start by adding the chicken broth, red curry paste, bruised lemongrass, ginger slices, garlic, and chicken pieces into my slow cooker. I give it a good stir so the curry paste dissolves evenly.
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I cover and cook on LOW for 4–5 hours (or on HIGH for 2–3 hours) until the chicken is almost fully cooked and the broth is aromatic.
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Next, I stir in the coconut milk, fish sauce, brown sugar, lime juice, and any optional veggies like red bell pepper and mushrooms. I mix it all gently.
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I let it cook for another 30–60 minutes on LOW (or 15–30 minutes on HIGH), just until the vegetables are tender and the chicken is fully cooked.
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Before serving, I remove the lemongrass and ginger slices. Then I taste and adjust the seasoning — sometimes I add more lime juice or fish sauce depending on my mood.
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I ladle the soup into bowls and garnish with fresh cilantro or green onions. Then I serve it piping hot.
Servings and timing
This recipe makes about 4–6 servings. Prep takes just 15 minutes, and cook time is around 5 hours on LOW (or 2–3 hours on HIGH), making the total time about 5 hours and 15 minutes.
Variations
I sometimes swap chicken thighs in for extra flavor and moisture. When I want a lighter version, I use light coconut milk — though the soup ends up a bit thinner, so I might whisk in a cornstarch slurry to thicken it up. For extra heat, I add more red curry paste or a sliced Thai chili. And if I want it even more filling, I stir in cooked rice noodles right before serving.
storage/reheating
Leftovers keep well in the fridge for 2–3 days. I store the soup in an airtight container and reheat it gently on the stovetop or in the microwave. I avoid boiling it too hard so the coconut milk doesn’t separate. If the soup thickens in the fridge, I just add a splash of broth or water to loosen it up.
FAQs
What can I use instead of lemongrass?
If I don’t have lemongrass, I use a bit of lime zest and a dash of lemon juice to mimic that citrusy brightness. It’s not quite the same, but it works in a pinch.
Can I make this recipe vegetarian?
Absolutely — I just swap the chicken for tofu or extra mushrooms and use vegetable broth instead of chicken broth. I also skip the fish sauce or use a plant-based alternative.
Is this soup spicy?
It can be, depending on how much red curry paste I use. I start with 2 tablespoons and add more if I want extra heat. It’s easy to control the spice level to suit my taste.
Can I freeze this soup?
I don’t recommend freezing it because coconut milk can separate when thawed, but if I do, I reheat it slowly while whisking to bring it back together.
How do I thicken the soup if it’s too watery?
I mix a teaspoon of cornstarch with cold water and stir it into the soup, then let it cook a bit longer. It thickens up nicely without affecting the flavor.
Conclusion
This Slow Cooker Thai Coconut Chicken Soup has become one of my favorite go-to meals for busy days and cozy nights. It’s deeply flavorful, hands-off, and comforting — all the things I look for in a perfect homemade soup. With just a few ingredients and some slow cooker magic, I get a restaurant-quality dish right in my own kitchen.
Print
Slow Cooker Thai Coconut Chicken Soup
- Prep Time: 15 min
- Cook Time: 5 hr
- Total Time: 5 hr 15 min
- Yield: 4–6 servings
- Category: Soup
- Method: Slow Cooker / Crockpot
- Cuisine: Thai
- Diet: Gluten Free
Description
A creamy, fragrant Thai‑style coconut chicken soup made in a slow cooker, inspired by Tom Kha Gai, combining coconut milk, red curry paste, lime, lemongrass, and tender chicken.
Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breasts (or thighs), cut into bite‑sized pieces
- 4 cups (≈ 960 ml) chicken broth
- 1 (14‑oz) can coconut milk (or 400 ml)
- 2‑3 tbsp Thai red curry paste (adjust to taste)
- 1 stalk lemongrass, bruised and cut into pieces
- 1‑2 slices fresh ginger (or galangal), peeled
- 2 cloves garlic, minced
- 1 tbsp fish sauce (or to taste)
- 1–2 tbsp brown sugar or palm sugar (or to taste)
- Juice of 1–2 limes (≈ 2–3 tbsp)
- 1 red bell pepper, sliced (optional)
- 8 oz (≈ 225 g) mushrooms, sliced (optional)
- Fresh cilantro or green onions, for garnish
- Salt & pepper, to taste
Instructions
- In the slow cooker, combine chicken broth, red curry paste, lemongrass, ginger, garlic, and chicken pieces. Stir to mix well so curry paste dissolves.
- Cover and cook on LOW for about 4–5 hours (or HIGH for 2–3 hours) until chicken is nearly cooked and flavors have blended.
- Stir in coconut milk, fish sauce, sugar, lime juice, red bell pepper, and mushrooms (if using). Mix thoroughly.
- Cover and cook an additional 30–60 minutes on LOW (or 15–30 minutes on HIGH) until vegetables are tender and chicken is cooked through.
- Remove lemongrass stalks and ginger slices. Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.
- Ladle into bowls and garnish with fresh cilantro or green onions. Serve hot.
Notes
- You can use light coconut milk to reduce fat, though texture may be thinner—if so, whisk in a little cornstarch or tapioca slurry to thicken. (From recipe adaptations) :contentReference[oaicite:0]{index=0}
- Feel free to swap chicken thighs for more flavor and moisture.
- Don’t skip bruising the lemongrass and slicing the ginger—they release essential aromatics.
- If soup seems thin, mix 1 tsp cornstarch with cold water and stir into soup, then cook 10 more minutes to thicken.
- Leftovers keep in the fridge for about 2–3 days; reheat gently to avoid coconut milk separation.
Nutrition
- Serving Size: ≈ 1 bowl (about 1¼ cups)
- Calories: ≈ 200–400 (depends on coconut milk & portion)