Spicy Thai Chicken Soup in Crock Pot

This Spicy Thai Chicken Soup in Crock Pot features tender chicken in a fragrant, spicy broth with coconut and lime. Perfect for a comforting meal, it’s an easy recipe that blends bold Thai flavors into a healthy, slow-cooked dish.

Why You’ll Love This Recipe

This spicy Thai chicken soup in a crock pot is a flavorful, healthy dish that transforms tender chicken into a warming, aromatic treat with a spicy, creamy coconut-lime broth, perfect for cozy meals. Easy to prep and hands-off with slow cooking, it’s versatile—serve with rice or solo—and packed with protein and nutrients. The crock pot’s gentle simmering creates a guilt-free indulgence that’s both exotic and comforting.

Recipe Tips and Tricks

• Brown Chicken First: Adds depth of flavor before slow cooking.
• Use Fresh Herbs: Enhances flavor over dried varieties.
• Adjust Spice: Taste and tweak chili for heat preference.
• Check Doneness: Chicken should shred easily at 165°F.
• Stir Occasionally: Ensures even flavor distribution.
• Use Full-Fat Coconut: Creates a richer broth.
• Rest Before Serving: Allows flavors to meld.
• Avoid Overfilling: Leave space for even cooking.
• Serve Warm: Maximizes the spicy-coconut contrast.
• Store Broth Separately: Keeps chicken texture intact if needed.

Yield: 6 servings

Spicy Thai Chicken Soup in Crock Pot

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Spicy Thai chicken soup, healthy crock pot comfort meal.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ¼ cup chopped cilantro
• ½ tsp salt
• 1 can (13.5 oz) coconut milk
• 1 lime (juiced and zested)
• 1 tbsp fish sauce
• 1 tbsp grated ginger
• 1.5 lbs boneless chicken breasts
• 1-2 Thai chilies, sliced (optional)
• 2 tbsp red curry paste
• 3 cups low-sodium chicken broth

Instructions

1. Prep the Chicken: Pat chicken breasts dry with paper towels and season lightly with salt.
2. Brown the Chicken: Heat a skillet over medium heat, add a drizzle of oil, and brown the chicken for 2-3 minutes per side. Transfer to the crock pot.
3. Make the Broth: In a bowl, whisk together coconut milk, chicken broth, red curry paste, grated ginger, fish sauce, and lime juice until smooth.
4. Pour Over Chicken: Pour the broth mixture over the chicken in the crock pot, ensuring it’s evenly coated. Add Thai chilies if using.
5. Set the Crock Pot: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
6. Shred the Chicken: Remove the chicken, shred with two forks, and return it to the crock pot. Stir to combine with the broth.
7. Adjust Seasoning: Taste and add lime zest and more salt if needed.
8. Rest the Soup: Let the soup rest for 10 minutes with the lid off to blend flavors.
9. Garnish: Sprinkle chopped cilantro over the top for a fresh finish.
10. Serve and Enjoy: Serve warm with your favorite sides and savor this spicy, creamy delight!

Notes

• Brown chicken for extra flavor; use fresh ginger for best taste.
• Stir occasionally for even flavor; adjust spice to your heat preference.
• Store leftovers promptly to maintain freshness; reheat gently to avoid curdling.
• This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 239Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 100mgSodium 686mgCarbohydrates 6gFiber 1gSugar 3gProtein 39g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Breasts (1.5 lbs): Boneless, for easy shredding.
• Coconut Milk (1 can, 13.5 oz): Full-fat for creamy texture.
• Chicken Broth (3 cups): Low-sodium for balanced flavor.
• Red Curry Paste (2 tbsp): Adds spicy Thai heat.
• Lime (1, juiced and zested): Brightens the broth.
• Ginger (1 tbsp, grated): Fresh for zesty warmth.
• Fish Sauce (1 tbsp): Enhances umami; adjust to taste.
• Thai Chili (1-2, sliced): For extra heat; optional.
• Cilantro (¼ cup, chopped): For garnish and freshness.
• Salt (½ tsp): Enhances flavor; adjust based on broth.

Variations and Substitutions

• Chicken Swap: Use thighs or turkey; adjust cooking time.
• Milk Swap: Substitute with almond milk for dairy-free.
• Broth Swap: Use vegetable broth or water with extra seasoning.
• Curry Paste Swap: Replace with green or yellow curry.
• Citrus Swap: Use lemon instead of lime for a twist.
• Fish Sauce Alternative: Use soy sauce for a different umami.
• Chili Swap: Use red pepper flakes if fresh chilies aren’t available.
• Low-Sodium: Reduce or skip salt based on broth and fish sauce.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat to avoid curdling.

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Until you can read, Spicy BBQ Pork Loin in the Slow Cooker