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Thai Coconut Curry Crockpot Soup - Cozy, Creamy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon coconut oil (or neutral oil)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons Thai red curry paste (adjust to heat preference)
  • 1 red bell pepper, sliced into strips
  • 1 cup shredded carrots (or matchsticks)
  • 8 ounces mushrooms, sliced (shiitake or cremini work well)
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces (or use firm tofu or shrimp)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can (14 ounces) full-fat coconut milk
  • 2 tablespoons fish sauce (or soy sauce/tamari for vegetarian)
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon lime juice, plus more to taste
  • 1–2 teaspoons soy sauce (optional, for additional saltiness)
  • 1 cup baby spinach or chopped kale
  • Fresh cilantro, chopped, for garnish
  • Fresh basil (Thai basil if available), for garnish
  • Red pepper flakes or sliced Thai chilies (optional, for extra heat)
  • Lime wedges, for serving
  • Cooked rice or rice noodles, for serving (optional)

Method
 

  1. Sauté aromatics (optional but recommended): In a small skillet, warm the coconut oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, ginger, and curry paste; cook 1 minute until fragrant. Transfer to the crockpot.
  2. Load the crockpot: Add bell pepper, carrots, mushrooms, and chicken (or tofu) to the slow cooker. Pour in broth, fish sauce, and brown sugar. Stir to combine.
  3. Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3 hours, until chicken is tender and vegetables are soft. If using shrimp, wait to add it until the last 20–30 minutes of cooking.
  4. Finish with coconut milk: Stir in coconut milk and continue cooking on Low for 20–30 minutes. Don’t boil after adding the coconut milk to keep the broth silky.
  5. Season to taste: Add lime juice and taste the broth. Adjust with more lime for brightness, soy sauce for salt, or a pinch more brown sugar for balance.
  6. Add greens and herbs: Stir in spinach or kale until just wilted, 2–3 minutes. Ladle into bowls and top with cilantro, basil, and chili if you like heat.
  7. Serve: Enjoy as-is, or pour over cooked rice or rice noodles for a heartier meal. Serve with lime wedges.