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. Slow Cooker Thai Coconut Chicken Soup

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.)

  • 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

directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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Slow Cooker Thai Coconut Chicken Soup

Slow Cooker Thai Coconut Chicken Soup

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  • Author: Lidia
  • 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)
  • 12 tbsp brown sugar or palm sugar (or to taste)
  • Juice of 12 limes (≈ 23 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

  1. In the slow cooker, combine chicken broth, red curry paste, lemongrass, ginger, garlic, and chicken pieces. Stir to mix well so curry paste dissolves.
  2. 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.
  3. Stir in coconut milk, fish sauce, sugar, lime juice, red bell pepper, and mushrooms (if using). Mix thoroughly.
  4. 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.
  5. Remove lemongrass stalks and ginger slices. Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.
  6. 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)

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