Crock Pot Chicken Curry Soup

This cozy and flavorful Crock Pot Chicken Curry Soup is made with tender chicken breasts, creamy coconut milk, red curry paste, baby potatoes, and fresh vegetables like carrots and broccoli. This recipe creates a rich, aromatic soup with a hint of spice and a satisfying blend of textures. It takes about 8 hours and 15 minutes to prepare and serves 3 to 4 people. It goes perfectly with jasmine rice or a warm piece of naan bread.

Crock Pot Chicken Curry Soup Ingredients

• 3 chicken breasts chopped
• 2 cups of chicken broth (3 if you like a bit thinner)
• 1.5 cups of coconut milk
• 4 tbsp curry paste (red or yellow, I used red)
• 3 cups of baby potatoes, chopped in half
• 2 large carrots, chopped
• 1 small head of broccoli (or substitute with another veggie)
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh ginger, minced
• 2 tablespoons fish sauce
• Rice noodles (about ¼ of the package)
• Cilantro to garnish
• Handful of peanuts to garnish
• 2 limes (for serving)

How To Make Crock Pot Chicken Curry Soup

1. Mix the base: In the slow cooker, combine chicken broth, lime juice, ginger, fish sauce, and curry paste. Stir well.
2. Add coconut milk: Pour in the coconut milk and stir again until smooth.
3. Add the solids: Chop the chicken, carrots, potatoes, and broccoli. Add everything into the slow cooker.
4. Stir to combine: Mix all the ingredients together gently.
5. Slow cook: Cover and cook on low for 6–8 hours. Add extra broth if you prefer a thinner soup.
6. Cook noodles or rice: If using rice noodles, prepare them per package instructions. For rice, cook separately during the slow cook time.
7. Serve: Place a portion of noodles or rice in each bowl. Ladle the soup over top.
8. Garnish and enjoy: Finish with a squeeze of lime juice, chopped cilantro or Thai basil, and peanuts.

Recipe Tips

• Double the batch: This soup goes fast! Make a double batch if you want leftovers during the week.
• Adjust the heat: Add more curry paste or a dash of chili flakes if you like it spicier.
• Customize the veggies: Swap broccoli for bell peppers, spinach, or zucchini if preferred.
• Watch your slow cooker: Cooking times can vary, so check the soup after 6 hours.
• Finish with freshness: A final squeeze of lime juice just before serving adds a bright, tangy kick.

What To Serve With Chicken Curry Soup

This Chicken Curry Soup is delicious with jasmine or basmati rice, warm naan bread, or a simple cucumber salad for a refreshing side. For drinks, a crisp lager or iced green tea balances the curry’s bold flavors nicely.

How To Store Chicken Curry Soup

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Let the soup cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Curry Soup Nutrition Facts

• Calories: 420
• Total Fat: 21g
• Saturated Fat: 11g
• Carbohydrates: 28g
• Sugar: 6g
• Protein: 32g
• Sodium: 890mg

FAQs

Can I make this soup spicier?
Yes! Add extra red curry paste or some sliced chili peppers for more heat.

What’s the best curry paste to use?
Either red or yellow curry paste works well. Red will give a slightly spicier, richer flavor.

Can I use frozen vegetables?
Absolutely. Just add them during the last hour of cooking so they don’t overcook.

What kind of noodles should I use?
Thin rice noodles work best, but you can also use egg noodles or even skip the noodles and serve with rice.

Is this recipe dairy-free?
Yes, as long as your curry paste is dairy-free, the coconut milk makes this a great dairy-free option.

Try More Recipes:

• Crock Pot Chicken Corn Chowder
• Crock Pot Chicken Cordon Bleu
• Crock Pot Chicken Cassoulet