Slow-Cooker Creamy Thai Chicken Soup Recipe Is the Definition of Easy by Jan Mostrom

Slow-Cooker Creamy Thai Chicken Soup Recipe Is the Definition of Easy

This past week I've been under the weather, so I was really interested in easy. Easy everything! Easy dinners, easy prep and easy cleanup, with great taste. This slow-cooker creamy Thai chicken soup recipe really delivered! Almost everything is put into the slow cooker for a few hours, then the finishing touches are added. The result is just an amazing chicken soup recipe for soup night with such wonderful taste – without much effort at all.

To make this hearty Asian-inspired chicken soup recipe, you will need to gather the following gluten-free ingredients: red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, peanut butter, boneless chicken breasts, a red bell pepper, an onion, fresh ginger, frozen green peas, a lime for juicing, fresh cilantro (optional, but delicious) and rice for serving.

Serve this rich chicken soup for lunch or for dinner any night of the week.

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Cuisine: Thai / American
Prep Time: 15 minutes
Cook Time: 2 1/2 to 4 1/2 hours
Total Time: 2 hours and 45 minutes to 4 hours and 45 minutes
Servings: 6


  • 2 tablespoons red curry paste
  • 24 ounces (2 cans) coconut milk
  • 2 cups chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter (or any nut butter)
  • 1 1/2 pounds chicken breasts, cut into 1 1/2-inch pieces
  • 1 red bell pepper, cut into 1/4-inch slices
  • 1 onion, thinly sliced
  • 1 tablespoon fresh minced ginger
  • 1 cup frozen peas
  • juice from 1 lime
  • fresh cilantro (optional)
  • rice, for serving

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Recipe Notes

  • Cut the chicken into uniform pieces so it cooks evenly.
  • Store any leftovers in an airtight container in the fridge for up to three days.
  • Try this recipe with boneless chicken thighs instead of breasts.

Here's how to make it: 

  1. Place all the ingredients except for peas, lime juice, rice and cilantro in the slow cooker. Cook on high for 2 to 4 hours, or until the chicken is cooked.
  2. When the chicken is cooked add the peas and cook for an additional 30 minutes. Stir in the juice from the lime.
  3. Put rice in the bottom of the soup bowls.
  4. Ladle on soup and sprinkled with cilantro, if desired. Enjoy!

Nutrition Facts Per Serving

Calories: 433

Total Fat: 36.6g

Saturated Fat: 27.2g

Cholesterol: 22mg

Sodium: 764mg

Total Carbohydrate: 17.2g

Dietary Fiber: 5.4g

Total Sugars: 8.8g

Protein: 15g

Vitamin: D 0mcg

Calcium: 45mg

Iron: 4mg

Potassium: 553mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
My mouth is watering. This soup sounds absolutely divine, and so easy to make. Winner winner chicken soup dinner!

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