Can I use light coconut milk?

Yes, though the broth will be thinner and slightly less rich. Full-fat is recommended for optimal flavor and mouthfeel.

Is ginger a good substitute for galangal?

Yes. Ginger is more accessible and works well, though galangal provides a more authentic Thai flavor if you can find it.

Will the coconut milk curdle in the slow cooker?

To avoid curdling, add only half of the coconut milk at the start and stir in the rest toward the end. Never let the soup boil once the full coconut milk is added.

The spice level depends on your curry paste. Thai red curry paste adds medium heat, but you can adjust up or down to suit your preference.

Can I make this soup overnight?

Yes. Set your slow cooker on LOW for 6 hours before bed. By morning, the soup will be ready and can be chilled for serving later in the day.

Irresistible Crockpot Thai Coconut Chicken Soup

Name: Irresistible Crockpot Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Thai
Ingredients: Chicken thighs – tender and juicy, ideal for slow cooking; Coconut milk – adds creaminess and signature Thai flavor; Chicken stock – enhances savory depth in the broth; Lemongrass stalks – brings citrusy aroma; Galangal or ginger – adds warmth and slight spice; Kaffir lime leaves – infuse fragrant complexity; Thai red curry paste – provides heat and bold flavor; Fish sauce – introduces salty umami depth; Palm sugar or brown sugar – balances heat with sweetness; Mushrooms – contribute earthy texture; Lime juice – brightens the soup with acidity; Cilantro and chili slices – garnish for freshness and heat

Irresistible Crockpot Thai Coconut Chicken Soup

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A rich and aromatic Thai-inspired soup made in the crockpot, combining tender chicken, creamy coconut milk, and traditional herbs and spices for a comforting meal with minimal effort.

Author: Emily
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: Thai
Diet: Gluten Free

Ingredients

Chicken thighs – tender and juicy, ideal for slow cooking
Coconut milk – adds creaminess and signature Thai flavor
Chicken stock – enhances savory depth in the broth
Lemongrass stalks – brings citrusy aroma
Galangal or ginger – adds warmth and slight spice
Kaffir lime leaves – infuse fragrant complexity
Thai red curry paste – provides heat and bold flavor
Fish sauce – introduces salty umami depth
Palm sugar or brown sugar – balances heat with sweetness
Mushrooms – contribute earthy texture
Lime juice – brightens the soup with acidity
Cilantro and chili slices – garnish for freshness and heat

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Instructions

Prepare aromatics by smashing lemongrass, galangal or ginger, and bruising lime leaves.
Chop chicken and mushrooms into bite-size pieces.
Add chicken, aromatics, curry paste, chicken stock, and half the coconut milk to the crockpot.
Cook on LOW for 5–6 hours or HIGH for 3 hours.
30 minutes before serving, add mushrooms and the rest of the coconut milk.
Stir in fish sauce, sugar, and lime juice to taste.
Chill for 10 minutes to set the flavors before serving.
Garnish with cilantro, chili slices, and additional lime wedges if desired.

Notes

Use ginger if galangal is not available.
Lemon zest and Thai basil can substitute for lemongrass in a pinch.
Add or reduce curry paste to adjust heat level.
Use soy sauce instead of fish sauce for a vegetarian version.
Serve with jasmine rice or noodles for a heartier meal.
Store in the fridge for up to 4 days or freeze for 3 months.

Find it online: https://recipeshots.com/crockpot-thai-coconut-chicken-soup/