Crock Pot Thai Chicken Coconut Soup
I think one of the best feelings in the world is when comfort food magically prepares itself for me in the crockpot. This tom kha gai inspired soup does just that. It’s really like doing all of about 5 minutes of work and being rewarded for 3 hours worth. And take it from me, it’s the best feeling ever!!
The crockpot is my buddy. It lets me use it in anyway I find suitable. All it asks for is fresh ingredients to fill it’s belly with. It’s selfless, I tell you!
So when I want to brew up a batch of delicious Thai chicken and coconut soup while sitting on the couch and binging on episodes of Prison Break, I use the crockpot. I can do that.
I know, 10 years too late (I’m always late when it comes to this stuff). But I’m hooked!
If you want a bowl of sweet, tanginess, a little spice, with bits of chicken (firm tofu is fab, too) and slurps of noodles, this is the soup for you! I can’t decide whether I want a spoon or a fork with this thing. I switch back and forth. There’s just so much to enjoy. This is a very and I mean very loose interpretation of a Tom Kha Gai soup (combined with my own personal favorite = red Thai curry paste). The results are F.A.N.T.A.B.U.L.O.U.S. That’s not a word, perfectly aware of that!
Here’s the thing. You can probably make this soup with one hand tied behind your back, and hopping on your left leg. Chop, pour, boil pasta, and eat delicious soup forever. That’s the way all perfect evenings should end.
Crock Pot Thai Chicken Coconut Soup
A creamy crock pot thai chicken coconut soup inspired by a tom kha gai soup. It's easy as tossing it all in!
- 3 tablespoons Thai red curry paste (or more depending on spice preference)
- 2 cans (27 oz. total) Coconut milk
- 2 cups chicken or vegetable stock
- 1 red pepper, large diced
- 1/2 onion, large diced
- 10 button mushrooms, sliced
- 12 - 14 oz. chicken chunks cut into 1/2 inch pieces
- Zest of 1 lime
- Juice of 2 limes
- 1/2 cup brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2-inch ginger, grated
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 bunch cilantro (leaves + stems)
- chopped cilantro, handful mung bean sprouts, fresh basil leaves, 8 oz rice vermicelli, cooked according to package directions
- Start by blending 1 can of the coconut milk, red curry paste, brown sugar, grated ginger, minced garlic, cilantro leaves + stems, lime juice, fish sauce, and soy sauce in a blender. Blend until smooth.
- Pour into crockpot along with second can of coconut milk, chicken/vegetable stock, lime zest, chicken pieces. Let cook on high for 3-4 hours or on low for 6-8 hours. When 20 (40 on low setting) minutes remain, add the onions, red bell peppers, and button mushrooms.
- To serve: Place desired amount of vermicelli in bowl, pour soup on top and serve with fresh cilantro leaves, mung bean sprouts and torn basil leaves.
This looks so delicious! I’m swinging by the store today to get these ingredients so I can make this for dinner tomorrow. I especially love the use of the crock pot!
I hope you love it as much as I do! =)
Made this today without a crock pot. It was fantastic. But didn’t know how long to cook it. I tried 1.5 hours on low simmer after it came to a boil. It worked. It Could be a little hotter so I suggest adding at least 2 chile peppers instead of the pepper flakes.
So glad to hear you liked it! Of course, you can always adjust the spice level to your preference. I just give a general guideline, kind of a place to start as everyones preference is different when it comes to spice! And thank you for the suggested time for the stovetop. I’m sure it’ll come in handy to others as well! =)
Good Morning Little Spice Jar! I just wanted to let you know that we had quite the experience with this recipe… that being said, it’s delicious! I wrote about it on my blog: http://www.thegirlwiththepurplecane.com/2014/06/09/wife-killer-tom-kha-gai/
Hi Marzia Sounds delicious Do you have nutrition info for it? Thanks!
Do you cook the chicken first ?
The chicken goes in uncooked.
I cooked this recipe on high in my crock pot for around 3 hours and when I checked on it, a layer of oil was covering the top. I spooned about a half of a cup of green oily liquid off. I think the coconut milk completely separated. Very strange. The taste was ok but definitely not what I expected.
I’m making this in my slow cooker right now and am experiencing the same problem. I had the intentions of cooking it on low for the suggested 6-8 hours. It’s been cooking on low for the past 4 hours and there’s a large amount of oil on top. Not sure what’s going on in there, but hope it’ll taste better than it looks lol
I ended up discussing this with Kim over email but i’ll explain what we talked about. Through both of our research, we found that coconut milk sometimes tends to separate when cooked on the high heat setting for a prolonged period of time. Though most people did not experience this problem, I think it sometimes occurs because some slow cookers get hotter than others. Since you cooked it on the low heat setting, I don’t think that is the problem in your case. I had also pointed out to Kim that since most people haven’t encountered this problem, i’m thinking it may be a particular brand of coconut milk and/or red curry paste that’s causing the soup to separate.
I’ve made this soup a few times and loved it! I had the oil problem the first time and started using the cartons of coconut milk instead of the cans. I thought it tasted the same plus no oily top!
Thoroughly enjoyed this soup. So fresh and flavourful. It was a little spicy for me so I’ll add 2tbsp of curry paste next time. Thanks for the great recipe!
Made this tonight…amazing!! New fav! Thanks so much : )
I made this on the stovetop in a dutch oven instead of a crock pot. I cooked it for a little more than an hour. Used one lime, a little more red pepper and I did not have fish sauce .It was great. Will definitely make it again.
Thank you for the TOM KHA GAI recipe, my wife and I loved it. I rarely make a soup I could call restaurant quality, this one made the grade….Love Thai food.
Awesome! Made this tonight after craving some Thai food, which is hard to find in my new area. Tweaked ingridents a bit after reading several similar recipes, but overall fowelled your approach. Delicious!
Looks delicious! Do you use sweetened or unsweetened coconut milk?
I used unsweetened coconut milk that comes in a can.
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Oh no! Looks like the recipe has disappeared? Can you add it back! I love this one. 🙂
It’s here, we’re just converting it over into the new format! 🙂
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Made it and LOVED it!
A fun, easy and inviting dish to share with family and friends. The blend of fresh ingredients makes this not just a meal, but an experience. I shared this dish with 10 other people last night and everyone asked for this recipe! I doubled the recipe and had enough left overs to leave with the host family for their dinner tonite. Love it!!
I made this soup and did not have a problem with separation.
I have had crock pot problems though. Some brands are definatly too hot.
My old Rival “Crock Pot” boiled so hard on the lowest setting the lid would rattle. Invest in a good slow cooker if you plan do do alot of slow cooker recipes. Love my kitchen aid!
Gorgeous recipe. Just found it. I served it over rice (Indian family and always have rice) and my husband chopped up some extra red chilis for his. Will make this again!
I made this a few times over the years and always loved it. Today I made it after a long time and dumped everything in the instant pot (including the vermicelli noodles) and pressure cooked on high for 6 mins. It was perfection!
I have natural sugar but no brown sugar. do you think I could sub jt ?
I love Thai food, and let me say this was delicious!! The recipe is quick and easy, and I will make this again and again.
I would suggest the following: less brown sugar and less red chili paste