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    Home » Recipes » Soups

    Slow Cooker Thai Curried Chicken Soup

    Published: Nov 15, 2021 · Modified: Jan 2, 2025 by Lauren Kelly · This post may contain affiliate links.

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    This Slow Cooker Thai Curried Chicken Soup is the perfect low carb, gluten free dinner. This Thai curried chicken soup is delicious and simple to make comfort food!

    Picture of Thai curried chicken soup in white bowl with a spoon inside and another bowl in the background.Pin

    This is one of my favorite recipes from my cookbook, The Everything Wheat Free Diet Cookbook.  It became insanely popular right when the book came out and has continued to be loved by many since then.

    And then all of a sudden, either one of you guys will remind me or I will stumble upon one of my own good-old-faithful recipes and I get excited to make it again. This soup is a perfect example of that!

    If you like Thai food and flavors, then this soup is for you. You can easily make this less spicy, simply cut down on the curry paste.  

    It's perfect those cold winter nights and my goodness it's been such a cold winter!

    Are you like me and constantly forget to make certain recipes that you love? It is probably because I am always doing a thousand things and then all of a sudden I have to think of something to make for dinner and I keep making the same few recipes.

    If you love soup (like me!) then you might also love my Creamy Vegetable SoupCreamy Vegetable Soup, Low Carb Creamy Cauliflower Soup, Quinoa Vegetable Soup or Easy Minestrone Soup. My Spicy Cornbread and Pumpkin Cornbread would also be great to dip in!

    Why You Should Make This Slow Cooker Thai Chicken Soup

    What I love about this Thai curried chicken soup is that it is so simple to prepare (you gotta love the slow cooker!) and tastes even better than you would get at a fancy Thai restaurant.

    People always think that delicious comfort food couldn't possibly be healthy and they couldn't be any more wrong. This soup is low carb, gluten free and loaded with protein.

    One of my readers (Charlotte M) sent me a lovely email saying how much she loved this soup and said she makes a double batch and freezes half to have for lunch or for busy weeknights and I thanked her since I haven't made it in a while! And we never have leftovers with this soup so I have never frozen it before.

    So thank you for the tip to make a double batch and freeze it, Charlotte! I will definitely do that next time.

    This is just one of the delicious recipes in The Everything Wheat Free Diet Cookbook which is on sale in all book stores, both online and in stores. 

    Recipe Ingredients

    Picture of ingredients on a white background some in small white bowls.Pin
    • Chicken breasts - I use skinless, organic chicken breasts in this soup. They are very easy to find in the grocery stores, just make sure to read your labels.
    • Garlic - Every delicious soup needs garlic, right? I use garlic in almost every savory recipe.
    • Ginger root - This has such a wonderful earthy, spicy taste and gives a distinctive flavor to Thai foods. I used fresh ginger root in this soup.
    • Sesame oil - This has a light, neutral flavor and adds a delicious flavor in many Thai and Asan dishes. I use this one all the time.
    • Red curry paste - This has a warm flavor with tastes of ginger and garlic. Red curry paste really helps gives a deep Thai flavor in this soup. Fortunately red curry paste is found in most grocery and specialty stores.
    • Curry powder - I love curry powder because it has both sweet and salty undertones. I use this one all the time.
    • Turmeric - One of the most powerful anti-inflammatories, turmeric is always a favorite of mine. Turmeric has a deep earthy flavor and a very slight sweetness.
    • Cumin - Probably my most favorite spice, cumin is packed with flavor. I use this one.
    • Coconut milk - Coconut milk lends a beautiful creamy texture and slightly sweet taste.
    • Chicken broth - I always use reduced sodium and organic chicken broth.
    • Fish sauce - This is optional but if you can find it in your local grocery store, I highly suggest using it. A little goes a long way and I only use 1 tablespoon of fish sauce in the whole recipe.
    • Lime - Lime gives this flavorful soup and light, citrus addition.
    • Jalepeño pepper - These are totally optional and leaving these out will create a less spicy soup.
    • Mushrooms - I buy my mushrooms already sliced to make life easier.
    • Onion  - Chopped onion adds so much flavor in this soup, especially when paired with garlic.
    • Red pepper - I like to use red pepper in this soup because it adds a light sweetness.

    How To Make this Slow Cooker Thai Curried Chicken Soup

    Cook the chicken:

    Place the garlic, gingerroot, and peanut oil in a large skillet over medium-high heat and cook for 1–2 minutes, until tender. Stir in the chicken and cook while stirring 5–8 minutes, until browned and no longer pink.

    Chopped chicken on parchment paper with a knife next to it.Pin

    Place the cooked chicken in the slow cooker. Add the remaining ingredients to slow cooker except vegetables. Stir to combine. Cook on low for 6 hours.

    Chopped cooked chicken in a skillet.Pin
    All the ingredients for soup in slow cooker with lid next t it and a white bowl of sliced limes.Pin

    Cook remaining ingredients:

    Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.

    Thai curried chicken soup in the slow cooker with a ladle.Pin

    I told you this Thai curried chicken soup was ridiculously easy to make!

    White bowl and a spoon in the soup and a tan cloth next to it.Pin

    Recipe FAQ's and Expert Tips

    Can this Thai curried chicken soup be frozen to eat later?

    Yes! Thanks to one of my readers who told me how well this soup freezes, now I always make more to freeze some for later! Just make sure you place it in an airtight container, place in the freezer for up to 3 months.

    Can I make this soup vegan and leave out the chicken?

    Yes, of course you can. That sounds like a delicious, plant-based soup if you omit the chicken and use vegetable broth instead of chicken broth. If you would like to add some fiber and protein, you can add some beans to this to substitute for the chicken.

    My children do not like spicy food, how can I make this less spicy?

    That is super easy. Omit the curry paste and jalapeños and it will have a much milder flavor.

    Slow cooker thai curried chicken soup in a bowl.Pin

    Related Recipes

    Slow Cooker Chicken Noodle Soup from Damn Delicious

    Slow Cooker Vegetable Soup from Diethood

    Keto Slow Cooker King Ranch Chicken Soup from All Day I Dream About Food

    Slow Cooker Unstuffed Cabbage Roll Soup from Sugar Free Mom

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    Pin

    Slow Cooker Thai Curried Chicken Soup

    This delicious Thai Chicken Soup is so delicious and made in your slow cooker!
    5 from 18 votes
    Print Pin Rate
    Course: chicken, dinner, Main Course, main dish, Side Dish, Soup
    Cuisine: Asian
    Diet: Diabetic, Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 6 hours hours 30 minutes minutes
    Total Time: 6 hours hours 40 minutes minutes
    Servings: 6 servings
    Calories: 256kcal
    Author: Lauren Kelly

    Ingredients

    • 2 pounds boneless skinless chicken, cubed
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 4 cloves garlic minced
    • 1 tablespoon fresh gingerroot minced
    • 1 tablespoon peanut oil or sesame oil
    • 2 teaspoons red curry paste
    • 1 teaspoon curry powder
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • 1 14-ounce can coconut milk
    • 4 cups chicken broth
    • 1 tablespoon fish sauce optional
    • Juice of 1 lime
    • 1 jalepeño pepper sliced (optional)
    • 1 cup mushrooms sliced
    • 1 medium onion chopped
    • 1 red pepper chopped
    • Sliced green onions and lime wedges for garnish

    Instructions

    • Salt and pepper the chicken breasts. Set aside.
    • Place the garlic, gingerroot, and peanut oil in a large skillet over medium-high heat and cook for 1–2 minutes, until tender.
    • Stir in the chicken and cook while stirring 5–8 minutes, until browned and no longer pink.
    • Place the cooked chicken in the slow cooker. Add the remaining ingredients to slow cooker except vegetables. Stir to combine. Cook on low for 6 hours.
    • Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.

    Notes

    To store in the refrigerator: Place cooled soup in an airtight container in the refrigerator for up to 5 days.
    To store in the freezer: Place cooled soup in an airtight container in the freezer for up to 3 months.

    Nutrition

    Calories: 256kcal | Carbohydrates: 6g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 1081mg | Potassium: 854mg | Fiber: 1g | Sugar: 2g | Vitamin A: 896IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!
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    Reader Interactions

    Comments

    1. Kristyn

      October 13, 2023 at 2:48 pm

      5 stars
      This is the tastiest soup!! I love curry & new I would love this! This will be on repeat at my house!

      Reply
    2. Toni

      October 13, 2023 at 11:15 am

      5 stars
      I love how easy this is to prepare! Packed full of flavors! Thanks for the recipe!

      Reply
    3. Sha

      October 13, 2023 at 7:48 am

      5 stars
      I could eat this Thai curried chicken soup all day! It is full of flavors, so hearty and comfy. I'm addicted to it!

      Reply
    4. Allyson Zea

      October 04, 2022 at 2:54 pm

      5 stars
      This soup has such amazing flavor! I absolutely loved it!

      Reply
    5. Eden

      October 04, 2022 at 2:05 pm

      5 stars
      Yum! This was wonderful and so healthy. We all loved it!

      Reply
    6. LindaLee

      November 29, 2021 at 2:57 pm

      5 stars
      10/5!!

      Lauren, over the last 8+ years of making your recipes…you never disappoint me! They’re always instant favs! This soup was no different.

      So, since I’m vegan now, I used soy curls for the chicken and veggie broth. I didn’t use the crockpot since the soy curls just have to be rehydrated and tossed into the soup. (Which meant I was able to eat this sooner!!)

      It was phenomenal and so tasty!! I’m a curry addict, so I figured it would be a hit. Such deliciousness and so fresh!! Yummm!! There is only about one cup left and I’m already planning on making it again this week.

      Thank you for being awesome!!

      Reply
      • Lauren Kelly

        November 30, 2021 at 6:20 am

        Thank you SO much LindaLee!! So happy you loved it!

        Reply
      • LindaLee

        December 29, 2021 at 9:03 pm

        5 stars
        29 Dec 2021 - I made it again! First time was 29 Nov…it was so delicious I had to make it again! I added a bit extra of the red curry paste and curry…it was spicy, but so good! I even made a grilled vegan cheese with it…it paired nicely.

        Reply
    7. Toni

      November 15, 2021 at 12:19 pm

      5 stars
      I love how comforting this is!! Such an amazing soup!

      Reply
    8. Kristyn

      November 15, 2021 at 12:15 pm

      5 stars
      Wow, this soup is packed with flavor!! Love thai & curry, so I knew I had to try this. It is a favorite of mine!

      Reply
    9. Andrea Thueson

      November 15, 2021 at 11:53 am

      5 stars
      I love finding a good slow cooker soup! And this Thai curry soup was terrific. I am adding it to my rotation.

      Reply
    10. Betsy

      February 01, 2021 at 3:17 pm

      5 stars
      Great addition to our weekly rotation! Love this with some lovely garlic naan and basmati rice! Yum!!

      Reply
      • Rennae

        November 02, 2021 at 9:42 am

        5 stars
        I had pork cutlets and s.all red potatoes so into the pot they went! No chicken this time. Had all your ingredients and cooked on high for three hours. It was Heaven on a cold brisk Autumn evening! Yum! And thanks for the spice guidance!

        Reply
        • Lauren Kelly

          November 02, 2021 at 1:18 pm

          S happy you liked it! Thank Rennae!

      • Sarah

        September 25, 2022 at 6:57 pm

        I think the peanut oil may have been left off the ingredients list. Will olive oil work? Thank you!

        Reply
        • Lauren Kelly

          September 27, 2022 at 9:14 am

          Hi Sarah! I just added the peanut oil to the ingredients, thank you for catching that. Yes, olive oil would work too!

    11. Lily

      February 01, 2021 at 3:05 pm

      5 stars
      I loved all the flavors in this soup! So comforting and creamy! We loved this dinner!

      Reply
    12. Jen

      February 01, 2021 at 2:59 pm

      5 stars
      Followed your advice and doubled it and froze it in single sized portions so I had easy lunches to pull out. This was absolutely delicious!

      Reply
    13. Yankee Kitchen Ninja (Julianne)

      October 28, 2014 at 12:56 pm

      I can see why it's so popular! I love soups made in the crockpot, so I'll be all over this one very soon. Thanks!

      Reply
    14. Christie+-+Food+Done+Light

      October 28, 2014 at 2:32 pm

      I love that you made this in the slow cooker. I am always up for Thai food.

      Reply
    15. Cynthia Pollack

      February 10, 2014 at 1:44 pm

      This sounds wonderful. I can't wait to try it!

      Reply
    5 from 18 votes (4 ratings without comment)

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