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Thai Chicken Soup

Comforting Thai Chicken Soup for Cozy Nights at Home

This Thai Chicken Soup features rich flavors and minimal prep for a cozy, comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons Red Curry Paste Adds spice and depth; can substitute with green curry paste for milder flavor.
  • 1 can Coconut Milk Provides creamy richness; use full-fat for best results.
  • 4 cups Chicken Broth Flavorful liquid base; vegetable broth works well for a vegetarian version.
  • 3 tablespoons Fish Sauce Essential for umami; replace with soy sauce for non-fish alternative.
  • 2 tablespoons Brown Sugar Balances flavors with sweetness; can use honey or maple syrup as substitutes.
For the Chicken and Vegetables
  • 1 pound Chicken Breasts Main protein, cut into pieces for even cooking; boneless, skinless thighs can be juicier.
  • 1 whole Red Bell Pepper Adds color and sweetness; can try yellow or green for variety.
  • 1 whole Onion Provides sweet, aromatic base; shallots can be used for a milder alternative.
  • 1 tablespoon Fresh Ginger Adds spicy, fresh flavor; ground ginger can work but fresh is preferred.
  • 1 cup Frozen Peas Offers texture and color; can substitute with green beans or fresh peas.
For the Finishing Touch
  • 1 whole Lime Juice Brightens the overall flavor; freshly squeezed is ideal.
  • Cilantro Fresh garnish that enhances the soup; omit if desired.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions for Slow Cooker Thai Chicken Soup
  1. In your slow cooker, combine 3 tablespoons of red curry paste, 1 can of full-fat coconut milk, 4 cups of chicken broth, 3 tablespoons of fish sauce, 2 tablespoons of brown sugar, and 2 tablespoons of peanut butter. Stir thoroughly until everything is well blended.
  2. Add 1 pound of cut chicken breasts, 1 diced red bell pepper, 1 sliced onion, and 1 tablespoon of minced fresh ginger to the slow cooker. Stir gently.
  3. Cover your slow cooker and set it to cook on high for about 4 hours.
  4. Once the 4-hour cooking time is up, carefully stir in 1 cup of thawed frozen peas.
  5. Remove the lid and stir in the juice of 1 fresh lime.
  6. Scoop generous portions of the soup into bowls and garnish with fresh cilantro if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 28gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 950mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

For best results, use full-fat coconut milk and fresh ingredients. Adjust seasoning to taste and consider adding more vegetables for extra nutrition.

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