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Slow Cooker Thai Chicken Soup

Slow Cooker Thai Chicken Soup

The ultimate comfort food, Slow Cooker Thai Chicken Soup combines tender chicken with creamy coconut milk and aromatic spices. Perfect for a cozy weeknight dinner, this soup will warm you from the inside out. Make it tonight and enjoy the explosion of flavors that will leave you craving more!
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Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 5 boneless and skinless chicken thighs or 2 boneless and skinless chicken breasts
  • 6 cups chicken broth fat-free
  • 14 1/2 ounces coconut milk can, full-fat
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 teaspoons ginger grated
  • 1 teaspoon red curry powder
  • 4 1/2 ounces diced jalapeños can
  • 1 red bell pepper seeded and diced
  • 1 onion diced
  • 3 carrots sliced
  • 1 potato large, cut into small cubes
  • 1 lime juiced
  • 1/4 cup cilantro freshly chopped

Equipment

  • Slow Cooker
  • Grater
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Add all ingredients, except cilantro, to the slow cooker. Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
  2. When carrots are tender and chicken is done, remove chicken and shred with a fork. Return shredded chicken and half the cilantro to the soup. Stir soup and serve!
  3. Garnish individual servings with the remaining cilantro.
  4. Enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
  • Freezing: Cool completely before transferring to freezer-safe containers; it can last up to three months.
  • Variations: Add your favorite vegetables or change up the spices to suit your taste.
  • Serving Suggestions: Serve with fresh lime wedges and crushed peanuts for added flavor.
  • Leftover Ideas: Use leftovers as a filling for tacos or on top of salad.