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Slow Cooker Thai Chicken Soup


I only have the photo I took of this soup with my phone – and not a great one at that. Even then it had already been pilfered, skimmed of its sliced mushrooms, which looked so nice floating on the surface, and of its green onions. There wasn’t much left but shredded chicken, torn cilantro and a few strips of red pepper, but still I have to share. (It’s far prettier here, my launching point, although not quite the same.) Mike looked up from his bowl and said, “you must be happy with this one.”

I kind of love that it has no rice or noodles – no filler. Although you could certainly pile some into your bowl and ladle the soup overtop.

My kitchen is humming slowly along.. I have an oven now, and countertops! But no backsplash, and there are issues with the fridge that prevent me from actually emptying things into it. But we have ice! I’ve never had ice in my house not made from those awkward plastic trays I never seem to have room for in my breadbox-sized freezer. And the sink is technically in, but not sealed. And the counter around it isn’t completely finished. So.

We’re still very much living out of my makeshift dining room kitchen, where pieces of old, torn-out countertops hold the microwave and a few dishes, and a chair beside usually has a slow cooker or electric skillet sitting on top of it. There have been some in need of comfort this week, and so I pulled one of the (many) bags of frozen chunks of meat out of the freezer – this one happened to be most of a very meaty roasted chicken – plunked it in the slow cooker and covered it with water. When it was stock, I pulled out the bones, shredded the chicken and returned it from whence it came, and added some other tasty things to make it coconutty and Thai. It was a hit.

I cheated and got the vegetable bits for the soup in the deli section of the grocery store; I filled a small container with a few sliced mushrooms, purple and green onions, sliced red pepper and radishes. An expensive way to do it I know, but I’m heading out of town in a few days and it saved me buying a big bunch of each and chopping them at home. When the stock was done, I just stirred in the seasonings and upended the container into the pot.

Slow Cooker Thai Chicken Soup

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November 4, 2014

  • Makes: Serves 6.


1 leftover meaty roasted chicken carcass

a few thin slices of fresh ginger

big pinch of salt

1 14 oz. (398 mL) can coconut milk

2 Tbsp. brown sugar

1-2 Tbsp. Thai curry paste

2 Tbsp. fish sauce

2 Tbsp. peanut butter

1/4 small purple onion, thinly sliced

1/4 red pepper, seeded and thinly sliced

a few sliced mushrooms

1/3 cup chopped fresh cilantro, plus extra for garnish

1 lime


1Place the chicken in the slow cooker and cover with water. Add the ginger and some salt, cover and cook on low heat for 4-6 hours.

2Pour the stock through a colander or sieve into a bowl and once it's cool enough to handle, pull any meat off the bones. Return the stock and meat to the pot and add the coconut milk, brown sugar, curry paste, fish sauce, peanut butter, onion, red pepper, mushrooms and cilantro. Stir, cover and let sit for about 15 minutes, or until the veggies have softened and everything has heated through.

3Cut the lime in half and squeeze the juice of half into the soup. Cut the other half into wedges to serve alongside. Serve the soup hot, topped with extra cilantro.


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12 comments on “Slow Cooker Thai Chicken Soup

  1. Vincci
    November 4, 2014 at 7:15 pm

    Dammmnnnn I just turned a roasted chicken carcass into stock this weekend! This would’ve been way better.

  2. Margaret@KitchenFrau
    November 4, 2014 at 7:33 pm

    Oh, that looks sooooo good. I can’t wait to try it. The Thai flavours sound so awesome as a chicken soup!

  3. Sharon @ Red Poppy | Pink Peony
    November 4, 2014 at 8:12 pm

    I love Thai soups and I love slow cookers, so this recipe is a must-try. Thank you!

  4. Annick
    November 5, 2014 at 7:18 am

    What if I don’t have (and don’t want) a slow cooker? I cook it slightly less on the stove top at low? It sounds so great that I need to try it!

    • Julie
      November 12, 2014 at 11:38 pm

      Annick – you could definitely do it on the stovetop! Just cook it like you would a regular chicken soup. It’s the added flavours that make it!

  5. Julie @ WolfItDown
    November 5, 2014 at 10:45 am

    Hey! This looks fantastic even if it you did use a phone camera, I can almost smell it! And I can imagine the fish sauce and lime accompanied with the ginger gives it that ultimately lovely Asian fragrancy, mmmm. So lovely and warm on a cold Autumn’s eve! Thanks for the recipe 🙂 x

  6. sara
    November 5, 2014 at 6:38 pm

    This looks awesome! Love the flavors. I have been known to do the salad bar trick too. 🙂

  7. Karoline
    November 16, 2014 at 4:38 pm

    I just made this…it turned out perfectly! Used a rotisserie chicken. Added a few extra veg – matchstick carrots, pea pods. Added some hot sauce I had in the fridge. Served it over rice stick noodles. Wow.

  8. helen
    November 18, 2014 at 8:54 pm

    OMG Julie…I can’t even cook and I made this for dinner (rice noodles in bottom) and I felt like, well JVR! Crazy good and too easy to fail. Thanks?

  9. Deborah
    April 19, 2015 at 2:50 pm

    A keeper – this is amazingly good! I didn’t have a chicken carcass so started with a few legs. Watch the Thai paste and adjust according to tolerance. Easy in slow cooker, and much more intelligent than the common open-a-can-of-condensed-something-or-other and throw it in the pot.

  10. financial market trading
    December 15, 2015 at 2:19 am

    Very good info. Lucky me I discovered your website by accident (stumbleupon).
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  11. Barbara
    December 7, 2019 at 9:56 am

    I don’t see chicken listed in the ingredients

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