Slow Cooker Thai Style Chicken and Coconut Soup

I’m excited to share this great recipe for Thai Style Chicken and Coconut Soup that you make in the crock pot. It’s the best new slow cooker recipe I’ve made in a while. Rich and flavorful, it’s hard to believe a generous serving of this healthy satisfying soup has only 3 Weight Watchers Points.

If you’re a fan of Thai food and Thai restaurants, you’re going to adore this slow cooker Thai chicken soup.

Ingredients & Substitutions

• Finely chopped onions – I used yellow onions, but white or red would also work.
• Red curry paste – While the recipe calls for red curry paste, use whatever curry paste – green, yellow, red — you like best. If you don’t have curry paste you could use curry powder but the flavor won’t be the same. Adding some ginger and/or garlic would help add more flavor.
• Canola oil – or any neutral oil. Olive, grape seed, sunflower, safflower, vegetable, etc.
• Chicken broth – Homemade, canned, or boxed. My go to is Better than Bouillon paste and water.
• Fish sauce – soy sauce would be fine as a substitute I think.
• Salt and pepper – to taste.
• Bone-in split chicken breasts, skin removed, trimmed of all visible fat – Boneless, skinless chicken thighs would also work. If you opt to use leftover cooked chicken add it in step 4 with the vegetables.
• Red bell peppers – Orange or yellow or a combinations would work here. I wouldn’t use green peppers. I think they are too strong.
• Snow peas, strings removed, cut into 1-inch pieces – Sugar snap peas or green beans would be find substitutions, as would chopped zucchini.
• White mushrooms, trimmed and quartered – Sliced mushrooms would be fine.
• Canned light coconut milk – Full fat coconut will be creamier and increase the WW Points. It’s your choice.
• Fresh cilantro – Frozen cubes or cilantro or refrigerated cilantro paste would work in a pinch.
• Fresh lime juice – Lime juice from a plastic lime also works.

Calories and WW Points

According to my calculations, each serving has 190 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Opting for light coconut milk instead of full-fat coconut milk keeps the soup fresh and flavorful and added richness without excess fat.

How to Make Slow Cooker Thai Coconut Curry Soup, Step-by-Step

Step 1: Gather and prep your ingredients:

Step 2: Microwave (affiliate link) onion, curry paste and oil, stirring occasionally, until onions are softened, about 5 minutes.

Step 3: Scrape the mixture into the slow cooker. Stir in broth, fish sauce and 1/2 teaspoon salt. Place chicken breasts into the slow cooker and cover. Cook on LOW until the chicken is tender, 3 to 5 hours.

Step 4: Shred the chicken into bite-size pieces using 2 forks. Discard the bones.

Step 5: Microwave vegetables until tender, 4 to 6 minutes. Drain and stir them into the soup.

Step 6: Stir the coconut milk and shredded chicken into the slow cooker. Cook until heated through 15 minutes.

Step 7: Stir in the cilantro and lime juice. Taste and season with salt, pepper, extra fish sauce and lime juice to taste.

Recipe Notes, Variations and Substitutions

The key to this recipe’s success is using a generous amount of jarred curry paste and blooming it with onions and a teaspoon of oil in the microwave before adding it to the pot. To keep the vegetables colorful and crunchy, it is best to steam them in the microwave and then add them to the pot just before serving.

No fish sauce? Substitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry.

No chicken breast? Substitute skinless chicken thighs if you prefer.

More or different veg? Green beans, green bell pepper, zucchini, bok choy and baby corn would all be good.

What is Curry Paste?

A key ingredient in Thai curries, curry pastes come in red and green varieties. They are made from a mix of lemon grass, kaffir lime leaves, shrimp paste, garlic, ginger, chiles and other spices. It is usually sold in small jars. You’ll find it in the Asian section of your supermarket. Be ware that these pastes can vary in spiciness depending on the brand so use more or less to suit your tastes.

Serving Suggestions

I serve this delicious soup in a bowl with extra lime wedges alongside. For a heartier dinner you could add a serving of white rice or brown rice to your bowl. Cooked rice noodles would work too.

Ways to Use Leftovers

I store the leftovers in an airtight container in the fridge. You could also portion it out this hearty soup and pop it into the freezer for future quick and easy healthy meals.

If you’ve made this Slow Cooker Thai Recipe for Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

More Healthy Delicious Recipes for Weight Watchers

Spicy Chicken Avocado Soup for Two
This quick and easy variation of the classic Mexican soup lends itself to whatever south of the border ingredients you might have in your refrigerator or pantry.

Slow Cooker Chicken Thighs Osso Bucco
One of my favorite crockpot chicken recipes, this is the first recipe I’ve tried from my new Weight Watchers One Pot Cookbook (affiliate link). I gotta say, it’s a grand slam outta the park winner!

Slow Cooker Chicken Parmesan Soup
With just a handful of easy to find, everyday ingredients, you can make this easy Chicken Parm Soup right in your Crock Pot. One of my favorite soups for a cold day.

Slow Cooker Southwest Chicken Soup
This Skinny Slow Cooker Southwestern Chicken Soup is adapted from a recipe in the Taste of Home Best of Comfort Food Diet Cookbook (affiliate link). Flavorful without being too spicy, it’s the perfect recipe to make on a busy day when you’re short on time because the slow cooker does most of the work for you.