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    Home » Recipes » Main Dishes

    Slow Cooker Coconut Curry Chicken Soup

    Published: Sep 1, 2016 · Modified: Jul 18, 2018 by Alyssa · This post may contain affiliate links.

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    Slow cooker coconut curry chicken soup is a Thai-inspired chicken soup recipe featuring green curry paste, coconut milk, and shredded chicken. It's so simple to pull everything together in the crock pot!

    A bowl of coconut curry chicken soup with a spoon in it.

    There's a little cafe in my office building that opened semi-recently, and besides making it that much tougher to remember to bring my lunch from home, they have a KILLER soup-of-the-day selection. I don't think I've ever described a soup menu as 'killer' before, but there's a first time for everything.

    One day I walked in and got hit in the face with the most wondrous aroma and turns out it was the soup du jour. I ordered a cup, brought it back to my desk, downed it, and realized I didn't even know what kind it was. The flavor was perfection but totally unfamiliar...so I went back and asked the sweet lady behind the counter what it was that I had eaten. No shame. Turns out a shining star in that flavor I couldn't get enough of was green curry paste. Okay...on my next shopping list!

    Two bowls of soup on a linen placemat.

    I didn't ask for the recipe, but there were a few things I could surmise from my (now, many) tastings. There was coconut milk, there was chicken, and there was my new fav green curry paste. I knew I wanted to switch it up and use my slow cooker because making a big batch of soup (or really anything) with a ton of hands-off time is one of my favorite sources of kitchen satisfaction. Plus it's a breeze for cooking chicken breasts that are guaranteed to be juicy and shred easily.

    The prep for this slow cooker coconut curry chicken soup is so simple! A ton of flavor comes from the green curry paste, so it doesn't require a bunch of other ingredients for flavor's sake. Into the slow cooker goes coconut milk, the green curry paste, and grated ginger, and then you give everything a whisk. Pour in the chicken broth, chicken breasts, and vegetables and cook until the chicken is done. Shred the chicken (see the recipe card for my tip to do this quickly), add additional coconut milk, and it's ready to serve.

    A shallow ceramic bowl of soup on a fringed linen placemat.

    Ways to switch it up:

    • You can use lite or regular coconut milk. I used lite and didn't find it lacking in flavor or creaminess.
    • Use whatever kind of vegetables you prefer in your chicken soup. I chopped up a green pepper and some carrots, but you can use mushrooms, celery, etc. in place of those -- or in addition to. This is a great recipe to use up produce drawer odds and ends.
    • I used a little less than two pounds of boneless skinless chicken breasts (three big ones) and found that there was a lot of shredded chicken in each bowl of soup. That's a good thing and we liked the heartiness, but I'd say you can get away with using less chicken and still be satisfied.
    A shallow ceramic bowl of soup on a fringed linen placemat.

    Slow Cooker Coconut Curry Chicken Soup

    Slow cooker coconut curry chicken soup is a Thai-inspired chicken soup recipe featuring green curry paste, coconut milk, and shredded chicken. It’s so simple to pull everything together in the crock pot!
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: Asian
    Prep Time: 15 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 15 minutes
    Servings: 6
    Calories: 326kcal
    Author: Alyssa

    Ingredients

    • 1 green pepper, cored and seeded, then diced
    • 2 carrots, peeled and diced
    • 1 14-oz can of lite coconut milk
    • 2 tablespoon green curry paste (hot)
    • 1 ½ teaspoon fresh grated ginger
    • 2 cups reduced-sodium chicken broth
    • 1.75 lbs boneless skinless chicken breasts (approximate)
    • Additional 1 cup of coconut milk for extra creaminess (optional)
    • Fresh cilantro or basil for topping
    Prevent your screen from going dark

    Instructions

    • Prep and chop vegetables and set aside.
    • Add 14 oz of coconut milk, green curry paste, and ginger to a slow cooker and whisk to break up the curry paste and ginger.
    • Add chicken broth, chicken breasts, and chopped vegetables, cover, and cook on high heat for 4 hours or low for 7-8 hours, or however long until the chicken is fully cooked (internal temp reaching at least 165°F).
    • Remove chicken breasts from the slow cooker and shred. You can use two forks for shredding (the chicken will be very tender), or you can add the breasts to the bowl of a stand mixer and use the paddle attachment to quickly shred it all. Add shredded chicken back to the slow cooker.
    • You can serve the soup at this point, or if you prefer a creamier soup, add an extra cup or so of coconut milk and stir everything to combine. Garnish with fresh basil or cilantro (if you want).

    Notes

    I found green curry paste in the international foods aisle of my grocery store. The variety I found is labeled "hot", though I didn't find the soup to be very spicy at all. Either mild or hot would totally work.
     
    Nutritional info does not include any additional coconut milk added prior to serving.

    Nutrition

    Calories: 326kcal | Carbohydrates: 5.6g | Protein: 39.7g | Fat: 14.6g | Saturated Fat: 6.1g | Cholesterol: 118mg | Sodium: 517mg | Potassium: 489mg | Fiber: 0.8g | Sugar: 1.7g | Calcium: 30mg | Iron: 2mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

     

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    Comments

    1. Karen says

      April 17, 2021 at 9:47 pm

      5 stars
      Doubled this and took to a church potluck. It was a hit with me and many at the church. One lady even asked me to print the recipe for her...! I used one of those containers of Lite Coconut Milk AND a regular can of Coconut Milk. I would recommend sticking with the Lite as it is VERY HEAVY with the regular added in. I will make this again for sure. So easy and quick! Thank you!

      Reply
      • Alyssa says

        April 22, 2021 at 8:13 am

        So glad you enjoyed this soup, Karen! Thanks for letting me know how it went with combining both lite/regular coconut milks. 🙂

        Reply
    2. Sarah @Whole and Heavenly Oven says

      September 05, 2016 at 6:56 am

      ANYTHING curry is absolutely up my alley! You're making me so excited for soup season right now, Alyssa, because this chicken soup really does look that cozy and amazing! Gimme 5 bowls. 😉

      Reply
    3. Jess @ Flying on Jess Fuel says

      September 04, 2016 at 10:26 pm

      Oh, this is RIGHT up my hubby's alley. He's crazy for anything curry or coconutty. Love that it's made in the crock pot!! I'll definitely have to try this!

      Reply
    4. Rebecca @ Strength and Sunshine says

      September 01, 2016 at 6:45 am

      I'm not even a soup person (but I do have a cold right now) and this soup is just calling me! It sounds delicious!!

      Reply
      • Alyssa says

        September 01, 2016 at 8:42 pm

        Oh there's something about a cold that calls for soup. Even in the heat. 🙂 Hope you feel better soon, Rebecca!

        Reply

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