Slow Cooker Thai Chicken Curry Soup
This slow cooker Thai Curry Chicken Soup is packed full of flavour, will fill your belly and warm you up from head to toe. The combination of the curry paste, coconut milk, lime juice, ginger and cilantro make for one delicious soup, your tastebuds will thank you.
Psst there’s also a fabulous giveaway at the bottom of the post so check it out!
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on Powered by Mom are my own.
If you love the fragrant and delicious flavours of Thai food, you can skip the takeout and make your own Thai red curry chicken soup. I also love making this soup and if I double the batch then I have enough soup for us for a few days. Total bonus as it’s nice on a cold dreary day when you’re tired and not up to cooking. Warm up a bowl of this yummy Thai red curry chicken soup.
Easy to make Thai Curry Chicken Soup
One of the many reasons we love to us the slow cooker (crockpot) is that it makes it so easy to make a meal. You just have to plan it early enough in the day so the food can slow cook. You put all the ingredients (in this case not the noodles though) in the slow cooker, turn it and that’s pretty much it. You check in on it here and there but yes it’s that easy!
So not only is cooking with a slow cooker convenient but you have less dirty dishes from your prep of this recipe. I don’t know about you but I like easy especially if it produces a delicious meal and saves me time the rest of the week by making a big batch of the recipe in the slow cooker.
Make sure to PIN this Thai Curry Chicken Soup
Ingredients for Thai Curry Chicken Soup
- Chicken breasts
- Large carrots
- Small head of broccoli
- Low sodium chicken broth
- Coconut milk (full fat)
- Red curry paste *
- Baby potatoes
- Fresh ginger
- Fish sauce
- Rice noodles or rice
- Cilantro to garnish
- Peanuts to garnish
Do I have to use the fish sauce?
I know there are some who are hesitant to try out fish sauce, thinking it makes food taste well fishy. Let me tell you as someone who is Vietnamese and grew up with Vietnamese food, Thai food and more fish sauce adds amazing flavour to the right recipes.
Both cultures use fish sauce in some of the most yummy recipes and it’s totally worth it. There is no substitute for it and I have found most grocery stores carry. To answer the question, yes you can skip it but the flavour is not the same in my opinion.
Make sure to check out some of our other delicious recipes like:
- Vietnamese Pho Ga Recipe (Chicken Pho) In The Slow Cooker
- Recipe For Asian Chicken Lettuce Wraps
- Lemongrass Chicken Bánh Mì
- Grilled Balsamic Chicken And Peaches
You can also find some delicious chicken recipes at Chicken Farmers of Canada like the recipes below.
Do you have to use red curry paste?
No you don’t you can use a yellow curry paste if you prefer but I think the red curry paste has the most fragrant and bolder flavour for this Thai Curry Chicken Soup.
Tips for Making Slow Cooker Thai Curry Chicken Soup
In addition to the amazing flavour of this Thai coconut curry chicken soup I also love it because you have some versatility. I put potatoes, carrots and broccoli in this soup because that’s what I had on hand but it’s very adaptable to the types of veggies you could add. Here are some examples:
- Peas (frozen)
- Gai Lan (Chinese broccoli)
- Bok Choy
- Suey Choy
Use Fresh Quality Ingredients
I also recommend using fresh ginger and freshly squeezed lime juice, the flavours can’t be beat. I love the lime juice in his so much that I add more lime juice to my soup bowl just like I do when I have my Vietnamese Pho Ga (Chicken Pho). I also like to top with Thai basil if I have it on hand which is something else I love with my Pho Ga. We didn’t do the Thai basil here as I didn’t have any on hand so we used the cilantro which is also delicious but I know there are those who just don’t love cilantro so try Thai basil.
That brings us to our chicken too, we always buy chicken with the Raised by a Canadian farmer logo like the one below. There are so many reasons why you should buy chicken with this logo and I will share a few of those reasons. First though if your local store doesn’t carry it, talk to a manager and ask them to bring it in!
Why buy chicken with this logo?
- There is a mandatory, robust, third-party-audited Animal Care Program that is administered across all Canadian chicken farms.
- Canadian chicken farmers are committed to sustainability through innovation, by preserving the health of the land, providing value to Canada’s economy, & making affordable food for Canadians.
- Canadian chicken is a healthy choice that it’s grain-fed, free of added hormones and steroids, and raised right here in Canada according to nationally-set, high food safety and animal care standards.
Oh no my soup separated, now what?
If your soup separates don’t worry it’s most likely just the coconut milk and broth separating, it’s still good. Just stir the soup to mix it together. This is one of the reasons I recommend using full fat coconut milk it does help to avoid separation but it can still happen so just mix it up.
Okay we’ve gone over all our tips so let’s get to this delicious Slow Cooker Thai Curry Chicken Soup shall we?
- 3 chicken breasts chopped
- 2 cups of chicken broth (3 if you like a bit thinner)
- 1.5 cups of coconut milk
- 4 tbsp curry paste red or yellow, I used red (my paste was a thinner one)
- 3 cups of baby potatoes chopped in half
- 2 large carrots chopped
- 1 small head of broccoli or substitute with other veggie
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh ginger, minced
- 2 tablespoons fish sauce
- Rice noodles (about ¼ of the package)
- Cilantro to garnish
- Handful of peanuts to garnish
- 2 limes (for when the soup is being served)
- Place in the slow cooker the broth, lime juice, ginger, fish sauce and curry paste, mix well and then add the coconut milk and mix well again.
- Chop chicken breast, carrots, potatoes, and broccoli and add into slow cooker.
- Stir until combined.
- Cook on low for 6-8 hours. If you like your soup not as thick you can add another 1 cup of broth.
- If you want to serve with rice instead of noodles make your rice while it’s in the slow cooker.
- If serving with rice noodles, prepare noodles according to package instructions and place a small amount at the bottom of the soup bowl and then pour soup on top.
- Squeeze more lime juice into the soup bowl (optional)
- Garnish with chopped cilantro and/or Thai Basil and peanuts.
I highly recommend doubling the batch if you would like the soup more than once in the same week. This amount lasted my family for only 1 meal for all 3 of us with another serving leftover for one more person, so I doubled it the next time I made it and it lasted us for a few days.
Keep in mind everyone is different when it comes to the boldness of flavour ie: spices that they like. I generally like more spice but for this recipe I went more middle ground.
All slow cookers are different, yours might cook food quicker than mine, just check in on the soup every few hours and see how it is for your tastes.
Check out the post for cooking tips and substitutions.
What do you think are you ready to make this scrumptious Thai Curry Chicken soup? There’s a bit of prep work but not a lot and you put all of it but the noodles or rice in the slow cooker and let it do its thing. It doesn’t get much easier than that!
Now let’s get to that fabulous giveaway that we mentioned earlier shall we?
Giveaway: October 4-25th, 2021. One winner, 2 prizes!
- Ninja Foodi 8-Quart 12-in-1 Deluxe XL Pressure Cooker & Air Fryer
- FoodSaver Vacuum Sealing System
Prizing is open to residents of Canada who are 18 years of age and older. Enter on the Giveaway Tools widget below! I’m going to leave you with one more image of our Thai Curry Chicken Soup, enjoy and good luck!