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Bowl of Crockpot Thai Coconut Chicken Soup with shredded chicken, red bell peppers, fresh cilantro, and lime wedge in a creamy coconut curry broth.

Crockpot Thai Coconut Chicken Soup

Creamy, cozy, and full of Thai-inspired flavor — this dump-and-go Crockpot soup is easy, budget-friendly, naturally gluten- and dairy-free, and perfect for meal prep!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth low sodium if possible
  • 1 can (14 oz) full-fat coconut milk
  • 2 tablespoons red curry paste adjust to taste
  • 1 tablespoon fish sauce or soy sauce if preferred
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper sliced thin
  • 1 lime juice of
  • fresh cilantro for garnish

Method
 

  1. Add chicken, broth, coconut milk, curry paste, fish sauce, onion, garlic, and red bell pepper to your Crockpot.
  2. Cover and cook on low for 6–7 hours, or high for 3–4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken, shred it with two forks, then return it to the soup.
  4. Stir in lime juice and garnish with fresh cilantro. Taste and adjust seasoning if needed (extra salt, lime, or fish sauce).

Notes

Serve over steamed jasmine rice or rice noodles for a more filling meal. Add a few chili flakes or a drizzle of sriracha if you like heat. Set out extra lime wedges and chopped herbs so everyone can customize.
⚠️ These values are approximate and will vary depending on the brand of coconut milk, broth, and exact ingredients used. For precise tracking, it's always best to input your specific ingredients into a nutrition calculator like MyFitnessPal or Cronometer.