Slow Cooker Thai Chicken Soup

There’s something magical about a warm bowl of Slow Cooker Thai Chicken Soup on a chilly winter evening. It’s one of those dishes that takes me back to my travels through Thailand, where the flavors dance on your palate and the aromas fill your kitchen with a comforting embrace. I remember the first time I tried a version of this soup, and I knew I had to recreate it at home. The mix of spicy curry paste, creamy coconut milk, and tender chicken creates a symphony of flavors that truly warms the soul. When the cold air bites, I can’t think of anything better than a steaming bowl of this delightful soup to bring a little slice of sunshine into my day.

What to Buy for Slow Cooker Thai Chicken Soup

The ingredients for Slow Cooker Thai Chicken Soup are a beautiful medley of flavors that come together to create a satisfying bowl. Each ingredient plays an essential role, from the creamy coconut milk providing richness to the red curry paste delivering that necessary kick. These ingredients work in harmony to create a dish that not only nourishes but excites your taste buds.

• 2 tablespoons red curry paste – This is the heart of the soup, providing spice and a depth of flavor. It’s the perfect way to introduce the Thai essence into your dish.
• 2 (12-ounce) cans of coconut milk – Creamy and rich, coconut milk balances the heat from the curry paste and adds a luscious texture.
• 2 cups chicken broth – A flavorful base that brings everything together. Using a good quality broth enhances the overall taste of the soup.
• 2 tablespoons fish sauce – Essential for that savory umami kick, this ingredient really elevates the flavors to another level.
• 2 tablespoons brown sugar – A hint of sweetness to balance the spicy and savory notes.
• 2 tablespoons peanut butter – Adds a rich, nutty flavor that complements the other ingredients beautifully.
• 1 ½ pounds chicken breasts, cut into 1 ½ inch pieces – The protein in this dish; it becomes tender and absorbs all the delicious flavors.
• 1 red bell pepper, seeded and sliced into ¼ inch slices – Adds a pop of color and sweetness to the soup.
• 1 onion, thinly sliced – Adds depth and sweetness as it cooks down.
• 1 heaping tablespoon fresh ginger, minced – Provides warmth and spice, enhancing the overall flavor profile.
• 1 cup frozen peas, thawed – Adds a touch of sweetness and a vibrant green color.
• 1 tablespoon lime juice – Brightens up the soup with a fresh zing.
• cilantro (for garnish) – Freshness that completes the dish, adding a lovely aromatic finish.
• cooked white rice – A comforting side that complements the flavors of the soup and makes it a hearty meal.

Recipe Directions for Slow Cooker Thai Chicken Soup

Making Slow Cooker Thai Chicken Soup is as easy as it gets! Follow these simple steps to create a dish that will have everyone asking for seconds. You’ll love how effortless it is to prepare and how rewarding it feels to serve such a flavorful meal.

1. In a large bowl, mix together the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. This creates a creamy and aromatic base for your soup. Make sure everything is well combined.
2. Next, take your chicken breasts and cut them into 1 ½ inch pieces. This helps them cook evenly and absorb all the delicious flavors. Once cut, add them to the slow cooker.
3. Add the sliced red bell pepper, onion, and minced ginger to the slow cooker. The colors of the bell pepper and onion will make your dish visually appealing.
4. Pour the curry mixture over the chicken and vegetables in the slow cooker, ensuring everything is well coated. Give it a gentle stir to combine the ingredients further.
5. Cover the slow cooker and set it to cook on high for 4 hours. The aroma will start to fill your kitchen as it cooks!
6. After 4 hours, it’s time to add the frozen peas. Stir them in and let the soup cook for an additional 30 minutes. This will keep the peas vibrant and tender.
7. Once everything is cooked, stir in the lime juice for a fresh zesty flavor that brightens the dish.
8. Serve the soup hot, garnished with fresh cilantro. You can also add a scoop of cooked white rice for a heartier meal.
9. Enjoy the comforting flavors of your Slow Cooker Thai Chicken Soup. Don’t forget to share it with family and friends!

Variations to Try

If you’re looking to mix things up with your Slow Cooker Thai Chicken Soup, you’re in luck! There are so many fun ways to customize this recipe that will keep your meals exciting.

• Change the protein: Instead of chicken, try using shrimp or tofu for a different protein option.
• Veggie overload: Add more vegetables like zucchini, carrots, or spinach to boost the nutrition and flavor.
• Heat it up: If you enjoy extra spice, consider adding slices of fresh jalapeño or a pinch of red pepper flakes.
• Herb it up: Experiment with other fresh herbs like basil or mint to complement the dish.
• Make it a curry: Use the same base to create a delicious curry dish by adding more vegetables and serving it over rice.
• Storage: Store leftovers in an airtight container in the fridge for up to three days, or freeze for later.
• Freezing: This soup freezes well. Portion it out in freezer-safe containers for future meals.
• Pairing: Serve with a side of crusty bread or a fresh salad for a complete meal.

What to Serve Alongside Slow Cooker Thai Chicken Soup

When it comes to serving Slow Cooker Thai Chicken Soup, there are plenty of delightful options to elevate your meal experience. Here are some ideas:

• Steamed jasmine rice: The perfect pairing that soaks up all the delicious soup.
• Fresh spring rolls: Light and refreshing, they contrast beautifully with the richness of the soup.
• Asian-inspired salad: A crunchy salad with sesame dressing adds freshness to your meal.
• Coconut rice: A sweet, creamy side that complements the flavors of the soup.
• Grilled shrimp skewers: Adds a lovely charred flavor that pairs well with the soup.
• Garlic bread: Perfect for dipping and soaking up the soup.
• Beer bread: A hearty option that would be delicious alongside the soup.
• Simple cucumber salad: A light, zesty salad can help balance the warmth of the soup.

FAQ

Conclusion

The Slow Cooker Thai Chicken Soup is a wonderful fusion of flavors that brings comfort to any meal. Its ease of preparation and ability to satisfy everyone’s cravings make it a must-try for your next dinner. I hope you give this recipe a go and experience the delightful warmth it provides. Enjoy making it and savoring every spoonful!

Slow Cooker Thai Chicken Soup

The ultimate comfort food is here! This Slow Cooker Thai Chicken Soup is creamy, spicy, and easy to prepare. Perfect for a cold evening, it's sure to warm your heart. Make it tonight and enjoy a flavorful, satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons red curry paste
• 2 12-ounce cans coconut milk
• 2 cups chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut butter
• 1.5 pounds chicken breasts cut into 1 ½ inch pieces
• 1 red bell pepper seeded and sliced into ¼ inch slices
• 1 onion thinly sliced
• 1 heaping tablespoon fresh ginger minced
• 1 cup frozen peas thawed
• 1 tablespoon lime juice
• cilantro (for garnish)
• cooked white rice

Equipment

• Slow Cooker
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Method

 

1. In a large bowl, mix together the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. This creates a creamy and aromatic base for your soup. Make sure everything is well combined.
2. Next, take your chicken breasts and cut them into 1 ½ inch pieces. This helps them cook evenly and absorb all the delicious flavors. Once cut, add them to the slow cooker.
3. Add the sliced red bell pepper, onion, and minced ginger to the slow cooker. The colors of the bell pepper and onion will make your dish visually appealing.
4. Pour the curry mixture over the chicken and vegetables in the slow cooker, ensuring everything is well coated. Give it a gentle stir to combine the ingredients further.
5. Cover the slow cooker and set it to cook on high for 4 hours. The aroma will start to fill your kitchen as it cooks!
6. After 4 hours, it's time to add the frozen peas. Stir them in and let the soup cook for an additional 30 minutes. This will keep the peas vibrant and tender.
7. Once everything is cooked, stir in the lime juice for a fresh zesty flavor that brightens the dish.
8. Serve the soup hot, garnished with fresh cilantro. You can also add a scoop of cooked white rice for a heartier meal.
9. Enjoy the comforting flavors of your Slow Cooker Thai Chicken Soup. Don't forget to share it with family and friends!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days, or freeze for later.
• Freezing: This soup freezes well. Portion it out in freezer-safe containers for future meals.
• Pairing: Serve with a side of crusty bread or a fresh salad for a complete meal.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.