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.
Christopher Gabrhel says
I added some Butternut Squash which also added additional flavor and made it a little thicker. Flavors were outstanding!
Lauren Kelly says
I am so happy you loved it, Christopher! Thanks for stopping by!