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.
How Many Calories and WW Points in this Thai Coconut Chicken Soup?
According to my calculations, each serving has 190 calories. To see your WW Points for this recipe and track it in the WW app or site, Click here!
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 Thai Coconut Curry Soup Step by Step
Slow Cooker Thai Chicken Soup Ingredients
Step 1: Gather and prep your ingredients:
- 2 onions, chopped fine
- 3 tablespoons red Thai curry paste
- 1 teaspoon canola oil
- 4 cups chicken broth
- 1 tablespoon fish sauce, plus extra for seasoning
- Salt and pepper
- 2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat
- 2 red bell peppers, stemmed, seeded, and cut into ½-inch pieces
- 8 ounces snow peas, strings removed, cut into 1-inch pieces
- 8 ounces white mushrooms, trimmed and quartered
- 1 (13.5 ounce) can light coconut milk
- ½ cup fresh cilantro leaves
- 1 tablespoon fresh lime juice, plus extra for seasoning
Microwave onion, curry paste and oil, stirring occasionally, until onions are softened, about 5 minutes.
Step 2: Microwave (affiliate link) onion, curry paste and oil, stirring occasionally, until onions are softened, about 5 minutes.
Chicken breasts in Thai soup broth
Step 3: Scrape the mixture into the slow cooker. Stir in broth, fish sauce and ½ teaspoon salt. Place chicken breasts into the slow cooker and cover. Cook on LOW until the chicken is tender, 3 to 5 hours.
Shredding chicken with two forks
Step 4: Shred the chicken into bite-size pieces using 2 forks. Discard the bones.
Microwave (affiliate link) vegetables until tender
Step 5: Microwave (affiliate link) vegetables until tender, 4 to 6 minutes. Drain and stir them into the soup.
Stir in vegetables, chicken and coconut milk and heat
Step 6: Stir the coconut milk and shredded chicken into the slow cooker. Cook until heated through 15 minutes.
Stir in cilantro and lime juice
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 (affiliate link) 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.
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Slow Cooker Thai Style Chicken and Coconut Soup
Ingredients
- 2 onions, chopped fine
- 3 tablspoons red Thai curry paste
- 1 teaspoon canola oil
- 4 cups chicken broth
- 1 tablespoon fish sauce (plus extra for serving)
- Salt and pepper
- 2 12-ounce bone-in chicken breasts, skin removed and trimmed of visible fat
- 2 red bell peppers, stemmed, seeded and cut into 1-inch pieces
- 8 ounces snow peas, strings removed, and cut into 1-inch pieces
- 8 ounces white mushrooms, trimmed and quartered
- 1 can (13.5 ounces) light coconut milk
- ½ cup fresh cilantro leaves
- 1 tablespoon lime juice (plus more for seasoning & serving)
Instructions
- Place the onions, curry paste and oil an a microwave safe bowl. Microwave, stirring occasionally, until onions are softened, about 5 minutes. Scrape the mixture into the slow cooker.
- Stir in broth, fish sauce and ½ teaspoon salt. Snuggle the chicken breasts into the slow cooker and cover. Cook on LOW until the chicken is tender, 3 to 5 hours.
- Transfer the chicken to a cutting board. Let cool slightly. Shred the chicken into bite-size pieces using 2 forks. Discard the bones.
- Place the bell peppers, snow peas, mushrooms and 1 tablespoon water in a covered microwave safe dish. Microwave until tender, 4 to 6 minutes. Drain the vegetables and stir them into the slow cooker.
- Stir the coconut milk and shredded chicken into the slow cooker. Cook until heated through 15 minutes.
- Stir in the cilantro and lime juice. Taste and season with salt, pepper, extra fish sauce and lime juice to taste.
Recipe Notes
Recipe Notes
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 go*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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