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!
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!
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.
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 about 2 lbs 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.
- 1 green pepper, cored and seeded, then diced
- 2 carrots, peeled and diced
- 1 14 oz can lite coconut milk (can use regular)
- 2 tbsp green curry paste, hot
- 1 1/2 tsp fresh grated ginger
- 2 cups reduced-sodium chicken broth
- 1.5 - 2 lbs boneless skinless chicken breasts, approximate
- Optional: additional 1 cup of coconut milk for extra creaminess
- Optional: fresh cilantro or basil, for topping
- 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).
More crock pot favorites!