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Thai Chicken Soup

Creamy Thai Chicken Soup for Cozy Weeknight Dinners

This Thai Chicken Soup is a comforting blend of coconut, lime, and spices, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 lb Chicken Breasts Main protein; substitute with thighs for richer flavor.
  • 4 cups Chicken Broth Use low-sodium for better salt control.
  • 1 can Coconut Milk Opt for full-fat for a richer texture.
  • 1 tablespoon Red Curry Paste Adjust amount for desired heat level.
  • 1 tablespoon Fish Sauce Adds umami flavor.
  • 1 tablespoon Soy Sauce Use tamari for gluten-free.
Aromatics and Vegetables
  • 1 medium Onion Chopped; enhances flavor profile.
  • 2 cloves Garlic Minced; boosts overall taste.
  • 1 inch Ginger Grated; adds warmth and spice.
  • 1 cup Carrots Sliced; adds sweetness and color.
  • 1 cup Bell Peppers Sliced; red or orange preferred for best flavor.
  • 1 cup Mushrooms Sliced; shiitake or cremini recommended.
Finishing Touches
  • 1 Lime Juice From 1 lime; adds brightness and acidity.
  • to taste Fresh Cilantro Fresh herb garnish adds perfume.

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Place 1 pound of chicken breasts in the bottom of your slow cooker, ensuring they’re evenly laid out.
  2. Pour 4 cups of chicken broth and 1 can of coconut milk over the chicken. Stir in 1 tablespoon of red curry paste, 1 tablespoon of fish sauce, and 1 tablespoon of soy sauce until well combined.
  3. Chop and layer 1 medium onion, 2 minced garlic cloves, 1 inch of grated ginger, 1 cup of sliced carrots, 1 cup of sliced bell peppers, and 1 cup of sliced mushrooms on top.
  4. Secure the lid on your slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.
  5. Once cooking is complete, carefully remove the chicken breasts from the slow cooker. Shred the chicken and return it back into the pot.
  6. Squeeze the juice from one lime into the soup and stir gently.
  7. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 12gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This soup is freezer-friendly and can be enjoyed later without waste. Adjust red curry paste based on spice preference.

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