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!
Additional 1 cup of coconut milk for extra creaminess(optional)
Fresh cilantro or basilfor 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).
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.