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This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and veggies: onion, carrots, bell pepper, mushrooms, and broccoli! PACKED with flavor and healthy deliciousness! Less than 250 calories per cup! showmetheyummy.com #crockpot #chickensoup
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4.97 from 156 votes

Slow Cooker Thai Chicken Soup

This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and veggies: onion, carrots, bell pepper, mushrooms, and broccoli! PACKED with flavor and healthy deliciousness! Less than 250 calories per cup!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Dish, Soup
Cuisine: Thai
Keyword: chicken breast, crockpot, healthy
Servings: 11 cups
Calories: 239kcal

Equipment

Ingredients

  • 2  (14 oz) cans  lite coconut milk
  • 3 cups  chicken broth
  • 1/2  cup  peanut butter the all-natural, runny kind no sugar or salt added
  • 1 (4 oz) jar red curry paste start with 1/4 cup and add more to taste, I used the whole jar, but we like spice
  • 2  tablespoons  fish sauce
  • 5 tablespoons low sodium soy sauce
  • 2  tablespoons  dark brown sugar
  • 4  cloves  garlic minced or pressed
  • 1  teaspoon  ground ginger
  • 1/2 teaspoon red pepper flakes optional, start without and add after cook time for more spice
  • 1 pound  raw boneless, skinless chicken breasts
  • 1 yellow onion diced
  • 1 cup diagonally sliced carrots
  • 1 red bell pepper sliced
  • 1  (8 oz) package sliced mushrooms
  • 1 head broccoli cut into florets
  • salt to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth
  • 3 tablespoons lime juice
  • Chopped cilantro garnish
  • Chopped peanuts garnish
  • Brown rice or noodles for serving
US Customary - Metric

Instructions

  • Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
  • Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
  • Stir to combine.
  • Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
  • Remove chicken and cut into chunks.
  • Stir back into soup.
  • Stir in lime juice.
  • Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
  • Serve over brown rice or noodles and garnish with cilantro and peanuts.
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Video

Notes

Nutritional information does not include peanuts, cilantro, or rice/noodles!

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 16g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 877mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4290IU | Vitamin C: 72.2mg | Calcium: 62mg | Iron: 1.6mg