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Slow Cooker Thai Coconut Chicken Soup

A creamy, aromatic soup that brings the flavors of Southeast Asia into your home, featuring tender chicken, coconut milk, and vibrant spices.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs
  • 1 can coconut milk (13.5 oz)
  • 4 cups chicken broth
  • 2 tablespoons peanut butter
  • 1 tablespoon fresh ginger (minced)
  • 3 cloves garlic (minced)
  • 1 stalk lemongrass (smashed)
  • 1 red bell pepper sliced
  • 1 cup baby spinach
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 Juice of lime
  • to taste Fresh cilantro (for garnish)

Method
 

Preparation
  1. Place the boneless, skinless chicken thighs in the slow cooker. Season with salt and pepper to taste.
  2. In a medium bowl, whisk together the coconut milk, chicken broth, peanut butter, minced ginger, minced garlic, and fish sauce.
  3. Pour the coconut mixture over the chicken in the slow cooker. Add the smashed lemongrass and sliced red bell pepper on top.
Cooking
  1. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
  2. Once cooked, remove the chicken and shred it using two forks. Return it to the slow cooker along with the baby spinach and lime juice. Cook for an additional 10 minutes until the spinach is wilted.
Serving
  1. Ladle the soup into bowls, garnish with fresh cilantro, and enjoy the explosion of flavors!

Notes

For the best flavor, pair the soup with jasmine rice or steamed dumplings. Leftovers can be stored in an airtight container for 3-4 days or frozen for 2-3 months.