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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.
Prep Time10 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: Soup
Cuisine: Thai
Servings: 6 to 8
Calories: 230kcal
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

Calories: 230kcal | Carbohydrates: 13g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 913mg | Potassium: 898mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5745IU | Vitamin C: 9.7mg | Calcium: 47mg | Iron: 1.4mg