Thai coconut chicken soup

Prep: 30 mins
Cook: 300 mins
Thai coconut chicken soup
Spicy soup with coconut and chilli done in a Thai style, slow cooked for maximum flavour.

1 carrot, peeled and diagonally sliced

1 large onion, chopped

1 red pepper, cut into strips

4 garlic cloves, finely chopped

2 tbsp ginger, grated

2 tbsp fish sauce

2 tbsp Thai red curry paste

1 tsp vegetable oil

400g chicken fillets, cut into chunks

250ml chicken stock

200ml light coconut milk

200g mixed mushrooms, sliced

Handful fresh basil leaves, chopped

2 tbsp fresh lime juice

Fresh red chilli, seeds removed and sliced to serve (optional)

Add the carrots, onion, pepper, garlic, ginger, fish sauce and curry paste to the slow cooker and stir everything well to combine.

Use a large skillet or frying pan and heat the oil.

Lightly brown the chicken, on both sides then add to the slow cooker.

Pour the chicken stock over.

Cover and cook on low for 5 hours.

Stir in the coconut milk, mushrooms and basil.

Cover and cook 30 minutes longer or until the mushrooms are tender.

Stir in lime juice before serving with chilli if desired.


Preparation Time
30 minutes

Cooking Time
300 minutes

Main ingredients
Chicken, Vegetables, Chilli, Stock/Broth

Recipe Type
Soups, Dinner, Slow cooking


Level of Difficulty


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