Ingredients (Serves 4–6)
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1½ lb (680 g) boneless skinless chicken breast or thighs
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1 can (13.5 oz) full-fat coconut milk
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3 cups chicken broth
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1 cup mushrooms, sliced
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1 red bell pepper, thinly sliced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp Thai red curry paste
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1 tbsp fish sauce (or soy sauce for milder taste)
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1 tbsp brown sugar (optional)
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Juice of 1–2 limes
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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2 tbsp fresh cilantro, chopped
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2 green onions, sliced
Optional: rice noodles or cooked jasmine rice for serving
🍲 Instructions
1. Load the crockpot
Place chicken in the slow cooker. Add broth, coconut milk, garlic, ginger, and red curry paste. Stir gently.
2. Add vegetables
Add mushrooms and bell pepper on top.
3. Slow cook
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LOW: 6–7 hours
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HIGH: 3–4 hours
Chicken should be tender and cooked through.
4. Shred chicken
Remove chicken, shred with forks, and return to the crockpot.
5. Finish the soup
Stir in fish sauce, lime juice, brown sugar (if using), salt, and pepper. Taste and adjust.
6. Garnish & serve
Top with cilantro and green onions. Serve hot with noodles or rice if desired.
⭐ Tips for Best Flavor
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Use full-fat coconut milk for a creamy, authentic taste.
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Add lime at the end to keep the flavor fresh.
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For extra Thai aroma, add 1 stalk lemongrass (remove before serving).
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Want it spicier? Add sliced Thai chilies or extra curry paste.
🥗 Nutrition (approx per serving, without noodles)
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Calories: ~280
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Protein: ~28 g
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Carbs: ~8 g
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Fat: ~15 g
WW Points: ~5–6 per serving (varies by brands)
❓ FAQs
Q: Can I use frozen chicken?
Yes, but increase cooking time by about 1 hour on LOW and ensure chicken reaches safe temperature.
Q: Is this soup keto-friendly?
Yes — skip the sugar and serve without rice or noodles.
Q: Can I make it dairy-free?
It already is! Coconut milk keeps it naturally dairy-free.
Q: How do I store leftovers?
Refrigerate up to 4 days or freeze up to 2 months.