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!
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
- 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.
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.
Cook remaining ingredients:
Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.
I told you this Thai curried chicken soup was ridiculously easy to make!
Recipe FAQ's and Expert Tips
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.
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.
That is super easy. Omit the curry paste and jalapeños and it will have a much milder flavor.
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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Slow Cooker Thai Curried Chicken Soup
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.
Kristyn
This is the tastiest soup!! I love curry & new I would love this! This will be on repeat at my house!
Toni
I love how easy this is to prepare! Packed full of flavors! Thanks for the recipe!
Sha
I could eat this Thai curried chicken soup all day! It is full of flavors, so hearty and comfy. I'm addicted to it!
Allyson Zea
This soup has such amazing flavor! I absolutely loved it!
Eden
Yum! This was wonderful and so healthy. We all loved it!
LindaLee
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!!
Lauren Kelly
Thank you SO much LindaLee!! So happy you loved it!
LindaLee
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.
Toni
I love how comforting this is!! Such an amazing soup!
Kristyn
Wow, this soup is packed with flavor!! Love thai & curry, so I knew I had to try this. It is a favorite of mine!
Andrea Thueson
I love finding a good slow cooker soup! And this Thai curry soup was terrific. I am adding it to my rotation.
Betsy
Great addition to our weekly rotation! Love this with some lovely garlic naan and basmati rice! Yum!!
Rennae
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!
Lauren Kelly
S happy you liked it! Thank Rennae!
Sarah
I think the peanut oil may have been left off the ingredients list. Will olive oil work? Thank you!
Lauren Kelly
Hi Sarah! I just added the peanut oil to the ingredients, thank you for catching that. Yes, olive oil would work too!
Lily
I loved all the flavors in this soup! So comforting and creamy! We loved this dinner!
Jen
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!
Yankee Kitchen Ninja (Julianne)
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!
Christie+-+Food+Done+Light
I love that you made this in the slow cooker. I am always up for Thai food.
Cynthia Pollack
This sounds wonderful. I can't wait to try it!