Delicious Slow Cooker Thai Chicken Soup

If you have ever been to a Thai restaurant and ordered the Tom-Ka soup, you know the incredible rich and creamy flavors of this dish. Over the years, this soup has risen to the top of my favorites list because of the marriage of flavors; Ginger, Coconut milk, sweet thai chili sauce and the cilantro sets it all off. This dish can be made on the stove top in less time but the beauty of the crock pot is to set it when you leave for work so when you get home you have an amazing dinner waiting for you. Enjoy!


  • 1½ pounds chicken breasts or thighs, cut into 1½ inch pieces
  • 2-12 ounce cans of coconut milk
  • 2 tablespoons red curry paste
  • 2 cups chicken stock
  • 2 tablespoons oyster or fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 1 red bell pepper, seeded and sliced into ¼ inch slices
  • 1 sliced onion
  • 1 heaping tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons lemon grass paste


  • Place cut chicken, red bell pepper, onion and ginger in the slow cooker
  • Mix in the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter
  • cover and cook on high for 4 hours.
  • Before serving, line bowl with sweet thai chili sauce and garnish with lime and cilantro