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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!
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!
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.
More Thai Recipes:
Slow Cooker Thai Chicken Soup #SouperJanuary
A delicious Thai-style soup with sweet and sour flavors; made in the slow cooker for busy weeknight meals!
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Servings: 6
Ingredients
- 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
Instructions
- 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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debra says
What great flavors! I love Thai food and this soup looks terrific!
Jillian says
Thanks, Debra!
Michelle De La Cerda says
Jillian, this looks wonderful. Thai food is a favorite and this looks utterly delicious.
joylovefood says
This soups sounds delicious! I love Thai flavors. Pinning!
heather says
I have never heard of this soup and it looks amazing I have to try this one.
Emi Nakajima says
I definitely got to try making the Slow Cooker Thai Chicken Soup looks fantastic.
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.
Gail Montero says
I’m all about Thai flavors so this comforting soup is right up my alley. Looks so good!
Jenn says
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.
Noelle says
The flavors in this is great! I loved it and so did my family, easy slow cooker recipe! Saved