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!
Course Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Author Jillian - a Food, Folks and Fun original!


  • 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 1/2 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.