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6-Hour Slow Cooker Thai Coconut Curry Soup – Easy & Blissful

Slow Cooker Thai Coconut Curry Soup
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A flavorful and creamy Thai coconut curry soup made easily in a slow cooker. Perfect for a comforting meal with minimal effort.

Ingredients

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  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 2 cups chicken broth
  • 1 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1 cup sliced mushrooms
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, bruised (optional)

Instructions

  1. Add chicken, coconut milk, chicken broth, curry paste, fish sauce, brown sugar, bell pepper, onion, mushrooms, ginger, garlic, and lemongrass to the slow cooker.
  2. Stir to combine.
  3. Cover and cook on low for 6 hours or high for 3 hours.
  4. Remove lemongrass if used.
  5. Stir in lime juice and cilantro before serving.
  6. Serve hot with rice or noodles if desired.

Notes

  • Adjust curry paste for more or less spice.
  • Use full-fat coconut milk for creamier texture.
  • Add vegetables like zucchini or spinach if preferred.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/slow-cooker-thai-coconut-curry-soup/