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–+ servings
Thai Chicken Soup

Savory Thai Chicken Soup to Warm Your Soul at Home

Indulge in comforting Thai Chicken Soup made easy in a slow cooker, featuring rich coconut milk and vibrant spices.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 3 tablespoons Red Curry Paste Substitute with yellow curry paste for milder flavor.
  • 6 cups Chicken Stock Vegetable stock can be used for a lighter option.
  • 1 can Coconut Milk Use light coconut milk for a lighter soup.
Protein Options
  • 2 pounds Chicken Breasts Can substitute with chicken thighs or shrimp.
Vegetables & Aromatics
  • 4 cloves Garlic Fresh garlic is best.
  • 1 cup Chopped Cilantro Basil can be an alternative.
  • 1 medium Onion Yellow or white onion works well.
  • 1 medium Red Bell Pepper Any sweet pepper can be substituted.
  • 1 tablespoon Minced Ginger Fresh ginger is preferred.
  • 1 medium Red Chili Adjust according to spice preference.
  • 1 cup Frozen Peas Fresh or snap peas can be used instead.
Noodle and Seasoning Essentials
  • 8 ounces Rice Noodles Ramen or other quick-cooking noodles may work.
  • 3 tablespoons Soy Sauce Tamari can be used to make it gluten-free.
  • 1 tablespoon Fish Sauce Coconut aminos can be a substitute for non-fish option.
  • 1 Juice of 1 Lime Lemon can be used in a pinch.
  • 1 tablespoon Brown Sugar Honey or maple syrup can be used as alternatives.
  • to taste Salt Use low-sodium if necessary.

Equipment

  • slow cooker

Method
 

Preparation
  1. In a blender, combine the red curry paste, brown sugar, garlic, chopped cilantro, red bell pepper, onion, minced ginger, and red chili. Blend until smooth.
  2. Pour the aromatic paste into the slow cooker with the chicken stock and chicken. Stir to ensure everything is well-integrated.
  3. Cover the slow cooker and set to HIGH for 4 hours or LOW for 8 hours.
  4. Once cooked, remove the chicken, shred it, and return it to the soup. Stir in the coconut milk and rice noodles, cooking for an additional 10-15 minutes.
  5. Add the frozen peas, lime juice, soy sauce, and fish sauce, stirring to combine.
  6. Ladle the soup into bowls, garnishing with cilantro, green onion, red chili, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 1200mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Add coconut milk later to prevent curdling. Adjust spice levels based on preference. Store noodles separately from soup when refrigerating leftovers.

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