Can I make this vegetarian?

Absolutely! Swap the chicken for tofu and use veggie broth. Add more mushrooms or even baby bok choy for a veggie-packed version.

With just one red jalapeño, it’s got a mild, gentle heat. You can dial it up or down based on your preferences. Thai chiles will definitely bring more fire.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave.

Can I use light coconut milk?

You can, but the soup will be thinner and less rich. If you’re watching calories, it’s still delicious—just not as luscious.

What happens to coconut milk in a slow cooker?

Coconut milk holds up pretty well in the slow cooker, especially when added at the start with the rest of the ingredients. It gives the soup that creamy, velvety texture. Just be sure not to cook it on high heat for too long—low and slow is your friend here to keep it from separating.

How to cook Thai chicken soup in a slow cooker with coconut milk?

Super simple! Start by layering your aromatics (onion, garlic, ginger, lemongrass), then add broth, coconut milk, fish sauce, and sugar. Toss in your chicken and mushrooms, cover, and cook on low for 6–7 hours. Before serving, add lime juice, green onions, and cilantro. Boom—Thai chicken soup magic.

How long does coconut soup last in the fridge?

Stored properly in an airtight container, this coconut chicken soup will stay fresh for about 3 to 4 days . The flavors actually deepen overnight, so leftovers are chef’s kiss . Just reheat gently to keep that creamy coconut texture intact.

Crockpot Thai Coconut Chicken Soup Is So Delicious

Description

This Crockpot Thai Coconut Chicken Soup is creamy, comforting, and full of bold Thai flavors—perfect for cozy nights or busy weeknights. Made with coconut milk, tender chicken, mushrooms, and fresh herbs, it’s an easy slow cooker meal that delivers restaurant-quality taste with minimal effort.

Ingredients

Scale

½ onion, sliced
2 cloves garlic, chopped
½ red jalapeño pepper, sliced (or 2 Thai chiles, halved)
3 slices galangal or ginger (about ¼-inch thick)
1 lemongrass stalk, pounded and cut into 2-inch pieces
10 lime leaves, torn (optional)
1 tablespoon fish sauce
4 cups chicken broth (low sodium preferred)
2 (13.5 oz) cans full-fat coconut milk or coconut cream
2 small chicken breasts (about 1 lb), cut into bite-sized pieces
8 oz white mushroom caps, sliced
2–3 tablespoons brown sugar or coconut sugar
2–3 tablespoons fish sauce, to taste
2–3 tablespoons freshly squeezed lime juice
2–3 green onions, thinly sliced
Fresh chopped cilantro, for garnish

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Instructions

Add the onion, garlic, jalapeño (or Thai chiles), ginger, lemongrass, and lime leaves to the bottom of the crockpot.
Pour in the chicken broth, coconut milk, 1 tablespoon of fish sauce, and sugar. Stir to combine.
Add the chicken and mushrooms. Cover and cook on low for 6–7 hours or high for 3–4 hours.
Before serving, remove lemongrass and lime leaves if visible. Stir in more fish sauce, lime juice, and green onions.
Taste and adjust seasoning if needed.
Ladle into bowls, garnish with fresh cilantro, and serve hot.

Notes

Mild or spicy? Control the heat by adjusting the amount of chili.
Chicken options: Chicken thighs or pre-cooked rotisserie chicken can be used.
Dairy-free & gluten-free: This soup is naturally both!
Freezer-friendly: Store in an airtight container for up to 2 months (without the cilantro).
Serve with: Jasmine rice, rice noodles, or on its own for a lighter meal.

Prep Time: 15 mins
Cook Time: 6 hours
Category: Dinner, Soup
Method: Slow Cooker
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 7 g
Sodium: 980 mg
Fat: 32 g
Saturated Fat: 24 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 70 mg