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  • The Main Dish
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Slow Cooker Thai Chicken Soup

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This slow cooker Thai Chicken Soup is packed with complex, delicious flavors that you add from ingredients found at your local supermarket.

Thai Chicken Soup in a white bow with peppers and lime wedges on the side

Thai food is famous for having a powerhouse of flavor in every bite, and this Slow Cooker Thai Chicken Soup is no exception. A lot of times, we shy away from cooking Thai food because many recipes call for exotic ingredients (galangal, kaffir lime leaves, bird’s-eye chiles?!), most of which are not readily available unless you live near an Asian market. This recipe will grab you with all the complex flavors of spicy ginger, bright lemon, warm red curry as well as sweet coconut. And I bought every single ingredient for this flavorful soup at my local grocer.
This is not a dump-everything-in-all-at-once-and-four-hours-later-you-have-soup kind of slow cooker meal. But it is still super easy and simple.
Your microwave is going to be your friend in helping the onions, garlic, ginger and oil “become one”. Then, most of the ingredients will simmer in the cooker for four to six hours. Mushrooms go in later so they just have time to absorb the amazing spices and coconut milk without shriveling beyond recognition. The recipe calls for two cans of coconut milk,  one of which goes in at the very end to maintain more of the rich coconut flavor that is indicative of many Thai dishes.
The chicken is perfectly tender, the bold flavors from the curry paste, lemon zest and fish sauce (which does not taste fishy, by the way) blend well with the onions, garlic and ginger. Different textures from the carrots, mushrooms and garnishes bring everything home for a unique comfort-food meal.
So, pull out your Crock Pot or slow cooker, head to the local grocer and make this no-fail soup that is packed with a variety of warm, sweet, bright flavors with just the right touch of heat that is controlled in each individual bowl.

Thai Chicken Soup in a white bowl

Thai Chicken Soup
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5 from 1 vote

Slow Cooker Thai Chicken Soup

This is a delicious Thai-inspired chicken soup that simmers together in your slow cooker. Exotic flavors created by ingredients found easily in your local grocery store.
Course Soup
Cuisine Thai
Prep Time 10 minutes minutes
Cook Time 4 hours hours 30 minutes minutes
Total Time 4 hours hours 40 minutes minutes
Servings 6 to 8
Calories 230
Author Good Dinner Mom

Ingredients 

  • 2 whole onions, minced
  • 6 cloves garlic, minced
  • 2 Tablespoons fresh ginger, minced or grated
  • 1 Tablespoon vegetable oil
  • 4 cups low-sodium chicken broth
  • 2- 14oz. cans coconut milk, divided (Do not put both in at beginning of recipe. See instructions)
  • Zest of one lemon
  • 3 whole carrots, peeled and sliced ¼ inch thick
  • 3 Tablespoons fish sauce, divided
  • 10 cilantro stems, tied together with twine
  • 3 chicken breasts, skinless-boneless
  • Salt and pepper, to taste
  • 8 ounces white mushrooms, trimmed and sliced thin
  • 3 Tablespoons fresh lime juice from 2 limes
  • 1 Tablespoon sugar
  • 2 teaspoons Thai red curry paste, Thai Kitchen brand is, taste tested best

For the Garnishes:

  • ½ cup fresh cilantro leaves
  • 2 fresh jalapeno chiles, stemmed, seeded and sliced thin
  • 2 scallions, sliced thin
  • Lime wedges, for serving

Instructions

  • Microwave 2 minced onions, 6 minced garlic, 2 Tablespoons ginger, and 1 Tablespoon oil in bowl, stirring occasionally; until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir 4 cups broth, 1 can coconut milk, grated lemon, 3 sliced carrots, 1 Tablespoon fish sauce, and 10 tied cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces using two forks to pull the chicken apart. Discard cilantro stems. Do not return chicken to soup just yet.
  • Stir in 8 ounces mushrooms, cover, and cook on high for 15 minutes. Microwave remaining 1 can coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 Tablespoons fish sauce, 3 Tablespoons lime juice, 1 Tablespoon sugar and 2 teaspoons curry paste to dissolve.
  • Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve with garnishes.
Nutrition Facts
Slow Cooker Thai Chicken Soup
Amount Per Serving
Calories 230 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 72mg24%
Sodium 913mg40%
Potassium 898mg26%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 7g8%
Protein 30g60%
Vitamin A 5745IU115%
Vitamin C 9.7mg12%
Calcium 47mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from America’s Test Kitchen.

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Published on January 18, 2014

Comments

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    Recipe Rating




  1. betty ann says

    March 18, 2022 at 3:39 PM

    5 stars
    This recipe speaks to my heart. I love Thai recipes. Can’t wait to make this one!

    Reply
  2. cami c says

    March 18, 2022 at 3:38 PM

    5 stars
    Sounds delish and I’m making this for supper tonight!

    Reply
  3. Tevrah Kahn says

    February 4, 2016 at 1:47 PM

    My wife and I will enjoy this but we need to know how many carbs are in this.

    Reply
    • Sally says

      February 4, 2016 at 6:41 PM

      Tevrah, I’m sorry I don’t know. It doesn’t have many carb ingredients and most of the carbs should come from the chicken in this recipe. I don’t track this information closely. I just try to cook with a balance of fresh and healthy real food (most of the time).

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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