This Slow Cooker Thai Chicken Soup is a delicious Thai-style soup with sweet and sour flavors. It’s made in the slow cooker for busy weeknight meals!

Slow Cooker Thai Chicken Soup 1


This Slow Cooker Thai Chicken Soup is the last soup that I’m sharing for #SouperJanuary. This is a fabulous soup that is made easily in the slow cooker. If you love Thai flavors (like I do), you’ll love this sweet, sour, and slightly spicy flavor combination!

Slow Cooker Thai Chicken Soup 3

Cook’s Note for Slow Cooker Thai Chicken Soup:

*In this recipe, you’re asked to use just the bottom 5 inches of two lemongrass stalks and to bruise them. Use the back of a large chef’s knife to bruise the entire length of the 5-inch stalk. 

A bowl of Slow Cooker Thai Chicken Soup

More Thai Recipes:

Thai Chicken Soup in a bowl
5 from 4 votes

Slow Cooker Thai Chicken Soup #SouperJanuary

Author Adapted from Slow Cooker Revolution
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
A delicious Thai-style soup with sweet and sour flavors; made in the slow cooker for busy weeknight meals!


  • 2 medium yellow onions minced
  • 6 large garlic cloves minced
  • 2 Tablespoons freshly grated ginger
  • 1 Tablespoon vegetable oil
  • 4 cups low-sodium chicken broth
  • 2 14-ounce cans coconut milk
  • 2 stalks lemon grass bottom 5 inches only, bruised (see pictures above)
  • 2 large carrots peeled and sliced 1/4 inch thick
  • 3 Tablespoons fish sauce divided
  • 10 cilantro stems tied together with twine
  • 1 ½ pounds boneless skinless chicken thighs, trimmed
  • 8 ounces white mushrooms; washed trimmed, and sliced thin
  • 3 Tablespoons lime juice
  • 1 Tablespoon sugar
  • 1 Tablespoon Thai red curry paste
  • Garnishes:
  • fresh cilantro leaves
  • green onions sliced thin
  • lime wedges


  • In a medium heat-proof bowl, microwave onions, garlic, ginger, and oil. Cook for 5 minutes, stirring occasionally, until the onions are softened.
  • In the slow cooker add the broth, 1 can of coconut milk, lemon grass, carrots, 1 tablespoon fish sauce, and cilantro stems. Give it a quick stir, then add the chicken to the pot, nestling it into place. Cover and cook on low until the chicken is tender, about 4-6 hours.
  • Transfer chicken to cutting board, and let it cool slightly before shredding with 2 forks. Let the soup sit for 5 minutes, then remove the fat from the surface. Remove lemon grass and cilantro and discard.
  • Stir in the mushrooms, cover and cook on high until mushrooms are tender, 10-15 minutes. Microwave the remaining can of coconut milk in a small bowl until warm, about 1-2 minutes. Add it to the pot along with the remaining 2 tablespoons of fish sauce, lime juice, sugar, and curry paste.
  • Add the shredded chicken and let it heat through, about 5 minutes. Season with salt and pepper and serve with garnishes.

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Slow Cooker Thai Chicken Soup 4




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Recipe Rating


  1. What great flavors! I love Thai food and this soup looks terrific!

  2. Michelle De La Cerda says:

    Jillian, this looks wonderful. Thai food is a favorite and this looks utterly delicious.

  3. joylovefood says:

    This soups sounds delicious! I love Thai flavors. Pinning!

  4. I have never heard of this soup and it looks amazing I have to try this one.

  5. Emi Nakajima says:

    I definitely got to try making the Slow Cooker Thai Chicken Soup looks fantastic.

  6. Eileen Kelly says:

    I’ve been a bit under the weather and needed a great pick me up soup. This was the ticket. The soup is loaded with flavor and so delicious.

  7. Gail Montero says:

    I’m all about Thai flavors so this comforting soup is right up my alley. Looks so good!

  8. This soup has crazy big flavors! I make this whenever someone is sick and they always love it! Love that I can make it in my slow cooker.

  9. The flavors in this is great! I loved it and so did my family, easy slow cooker recipe! Saved