` Thai Chicken Soup - Chez Chelsea
  • March 23, 2015

Thai Chicken Soup

Recently, I had the opportunity to go home for a few weeks and I was able to try a few new recipes! After all the years Mommy cooked for me… the least I can do is make some dinners for her! This particular recipe is a new favorite!!! I have always found Asian Cuisine to be slightly intimidating, I thought that a majority of the ingredients would only be found in an Asian market and that the preparation would be difficult. Well, it turns out that all of these ingredients can be found in your local grocery store and can be thrown into a Crockpot in only 10 minutes… not so intimidating after all!


Growing up on Thai Food from the age of three, I have always had a love for the flavorful cuisine that touches all of your senses. From the sweet and sour to salty and spicy, Thai Food uses exotic ingredients that blend beautifully. I was pleasantly surprised that I could make a fresh Thai Dish in my Crockpot without having to go out!


The Thai Chicken Soup is sooo easy and I just loved the flavors.

Mommy even made a side salad with Miso Dressing that paired perfectly with the soup.

(See salad dressing recipe below!)


As you can see…we practically ate it all up! 

ขอให้เจริญอาหาร (Bon Appétit in Thai)!

Thai Chicken Soup

Serving 6+ people

Prep Time: 10mins

Cooking Time: Low for 7 hours or High for 4 hours



2 TBS Red Curry Paste (I used THAI Kitchen Brand)

2 Cans (12 oz) of Coconut Milk

2 Cups Chicken Stock

2 TBS Fish Sauce

2 TBS Brown Sugar

2 TBS Peanut Butter

1½ lbs. Chicken Breasts

1 Red Bell Pepper, Seeded and Sliced into ¼ inch Slices

1 Onion, Thinly Sliced

1 TBS Fresh Ginger, Minced

1 TBS Lime Juice

Cilantro for Garnish

2 TBS Hot Sauce (Sambal Oelek: Ground Fresh Chili Paste)

Cooked White Rice (optional)


Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, peanut butter, and hot sauce (Sambal Oelek) into The Crockpot.
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Place the chicken breast, red bell pepper (seeded and sliced), onion (thinly sliced), and ginger (minced) into the slow cooker.
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Cover and cook on Low for 7 hours or High for 4 hours.
After cooking in The Crockpot, pull out the chicken from the soup and shred it into 1 and a 1/2 inch pieces. Place the shredded chicken back into The Crockpot and stir in the lime juice. Let sit for 10 minutes. Serve with cilantro (white rice is optional too). You can also add extra hot sauce to the dish if desired!


Miso Dressing for Side Salad:

Mixed Greens with Chopped Scallions

2 TBSP Mayonnaise

1 TBSP Miso (white type)

1 TSP Soy Sauce (low sodium)

2 TSP Rice Vinegar

1/2 TSP Mirin

1 TBSP Water 

Ground Pepper (to taste)

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I adapted this recipe from: http://www.foodiecrush.com/2013/10/slow-cooker-thai-chicken-soup/

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