Thai Coconut Chicken Soup

Submitted by Leah van Kalken-Marks

Thai Coconut Chicken Soup

5 from 1 vote
Serving: 6
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes


  • 1 carrot diced
  • 1 onion finely diced
  • 1 red capsicum thinly sliced
  • 4 cloves of garlic finely chopped
  • 3 tblsp grated ginger
  • 3 tblsp fish sauce
  • 3 heaped tblsp red curry paste
  • 8 skinless chicken thighs
  • 1 can coconut milk/cream
  • 6 fresh mushrooms sliced
  • 500ml of chicken stock
  • 1 bunch fresh basil leaves chopped
  • 3 tblsp lime juice
  • 2tbls raw sugar or palm sugar (optional)


  • 1. Place chicken thighs in slow cooker (no need to brown)
  • 2. In a large bowl mix garlic, ginger, onion, fish sauce, curry paste & stock, poor mixture over chicken.
  • 3. Cook on low for 6 hours, remove chicken and shred then return chicken to slow cooker.
  • 4. Stir in coconut cream, mushrooms, carrots, capsicum & basil & cook for a further 30 mins.
  • 5. Stir in lime juice prior to serving.
  • Serve with crusty bread.
  • Please note - I add my vegetables 30 mins prior to serving as i like them a bit firm however if you prefer them soft add them at the start however they do become quite mushy by the end of cooking. I also add sugar to mine as it gives it a beautiful flavour and also can take a bit of the spiciness out.

41 thoughts on “Thai Coconut Chicken Soup”

  1. My new favourite dish. Can’t fault it in anyway. Very easy to make and tastes amazing! I added some sugar snap peas into mine as I had a lot in the fridge and they worked well in it also.

  2. Super yummy recipe! The hubby even loved it and he doesn’t like soups.
    I halved the recipe which ended up making just enough for 2 dinners for us and it just squeezed in my baby 1.5L slow cooker.
    This will defiantly be a new staple in our house.

  3. Delicious! To the point I licked the bowl! I added zucchini (replaced carrots) I also served with rice and kept the liquid for a laksa.

  4. This was the best recipe I have made so far, very authentic. I added brown sugar to mine at the end . I served half as soup and the other half I added rice and served as a curry.

  5. This is my absolute favorite dish. Im about to make it today but just realised i dont have red curry paste. Do you think green curry paste would work instead.?

  6. This was absolutely delicious. I added exta veggies and served with rice. Will definitely be making this again! Brilliant recipe, thanks for sharing 🙂

  7. When I made this dish I LOVED it!
    I wanted to be able to answer questions about how well it froze so I popped a serve in the freezer to find out.
    Today I defrosted my serve and reheated it in the microwave and it was delicious as the first day I made it.
    Love this recipe 🙂

  8. This is an absolutely amazing dish. I added some Thai rice noodles just to make it more filling and feed the whole family. Love love love it. It will be made often now. ?

  9. By far my best slow cooker dish I have cooked!
    I cooked it for just under 6 hours, and used chicken breast instead of thighs.
    Served it with rice.
    AMAZING!! Highly recommend.

  10. BEST CURRY EVER! This dish is one of our household favourite curries, & great for winter. Even Mr 5 & Miss 2 ask for seconds every time I make it. I add green beans & serve with rice. I often make a double batch & freeze for winters days. Yummo!

  11. Definitely will be a repeat dish. The Palm sugar took the edge off the heat. I usually don’t like adding sugar to my dishes but in this recipe I grated it in. Next time I will add more veg in small pieces in the last hour of cooking. I served with basmati rice but nearly went the rice noodles.

  12. Michelle Roylance

    I have made this tonight and it was wonderful i made it into a laksa though and added vermicilli noodles at the end and will freeze it as well as i always make to much for that reason ..

  13. This is one of my favourite meals it is so delicious sometimes I add noodles. so now I think I will make this tomorrow

  14. Amazing. So much flavour. I added glass noodles and a little dried chilli at the end to give more body.

  15. Colleen Arnott

    Wow! So good. I cooked it for 5 hours plus the 30 minutes as my SC is quick but otherwise followed the recipe exactly. Served it over some rice noodles. Can’t wait to eat the leftovers in a couple of days.

  16. I tried this for the first time and I give it a tick and recommend it. I used kaffir lime leaves instead of the recipe leaves as I grow them and love them. I wound right back on the sugar due to diabetes. I will definitely do this again and start tinkering to suit my personal preferences. For me it needs chilli for kick. Michelle Roylance’s post above re laksa, noodles etc really has me planning the next version of this soon.

  17. Love this so much!!!
    It’s so easy and such a beautiful meal. Feel like I’m spoiling myself every time I cook it. And also a very impressive meal to serve to family and friends.

  18. Going to try this tonight. What size can of coconut milk/cream should I use. I have 400ml/270ml/165ml inmy cupboard.

  19. Delicious. Made this tonight for the first time and it was a hit!

    I left the sugar out of it and it had a nice amount of bite.

  20. AMAZING!! made this for the first time tonight and it was so yummy ?
    I also added noodles at the end to make it more filling.

  21. A new favourite in our house!
    The flavor is amazing and authentic.
    I can’t recommend this recipe enough!

  22. Beautiful dish, I followed the recipe exactly and the only thing I added at the end was a pack of flat rice noodles, to make it more filling for the family.

  23. I made this today and no words can describe how much I love it. Will definitely be a firm favourite and make again..

  24. OMG super yummy, didn’t use basil and didn’t put sugar in!
    All I can say is AMAZEBALLS!!!
    Will definitely be cooking this again!!
    Thank you

  25. Oh wow!! I added the carrot in at the 4 hour mark as I don’t like hard carrot and I added a small packet of vermicelli noodles and an extra 500ml chicken stock at the 6 hour mark due to the noodles and it was DELICIOUS!!! I’ve seriously spent so much on uber eats buying similar. No longer. I made the full recipe for just myself and saw reviews saying it freezes well so I put the rest into containers for lunches. Fab recipe!!!

  26. First time today I made this soup, absolutely beautiful, a definite winner judged by the husband.
    I forgot the lime juice at the end, I also added the veggies an hour before the end.. will definitely make again and will try adding the noodles next time. I also added palm sugar for extra sweetness.

  27. I loved this soup. Very satisfying. I added vermicelli and some snow peas. Next time I’ll do a bit less chicken and more liquid and curry paste as I like a bit more spice. I’m looking forward to eating the leftovers.

  28. Another amazing recipe, I am in love with this! Added 440 grams of egg noodles in the last half hour with the vegetables because my family doesn’t like “soup” everyone loved it ?

  29. This was truly delicious! Fussy husband ate 3 helpings and requested it again for next week. Highly recommend this dish

  30. Yum. This is AMAZING. Followed recipe exactly but forgot lime juice at the end and didn’t use any sugar. Will add more chilli next time to suit our taste.

  31. 5 stars
    Absolutely delicious. Tried this after my teenager discovered thai food recently and wanted me to try making a red curry. She was totally impressed, as was my husband and I. I did add raw sugar (but not too much), and it definitely needed the lime juice at the end. (lemon would be fine too though). However I think i’ll cut back the fish sauce a little next time. Easily could put in less chicken and have more sauce to chicken ratio too – especially if you serve with rice like I did. Will certainly make again.

  32. Carole Williamson

    SOOOOOO delicious! I added more curry paste (scraped out the jar!) and more coconut milk. I served it over noodles and it was a winner

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