Slow Cooker Crock Pot Thai Coconut Soup Recipe

Delicious Slow Cooker Crock Pot Thai Coconut Soup Recipe from Tammilee Tips
Course Soup
Cuisine American
Keyword Thai Coconut Soup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 195kcal
Author Tammilee Tips


  • 2– 3 cups Chicken cooked, diced
  • ¼ Cups Coconut Cream
  • 2– 3 cups Chicken or vegetable broth
  • 2 Carrots medium, peeled and diced
  • ½ Sweet pepper any color
  • 2 tsp Ginger ground
  • 1 tsp Garlic minced
  • 1 ½ tbsp Fish sauce optional
  • ½ tsp Sugar
  • Lime juice As desired
  • Cilantro As desired


  • Mix all ingredients except for the coconut cream in the slow cooker pot. Cook on low for 4 – 5 hours or high for 2 – 3 hours.
  • In the last ½ hour of cooking, add the coconut cream and let it mix in with the soup. Garnish with a sprinkling of cilantro if you like.


Note: The coconut cream is derived from leaving a can full-fat fat coconut milk in the fridge overnight. When you open the can, the cream will have risen to the top and will be easily scooped off the top, leaving the coconut water behind that can be reserved for other uses.


Calories: 195kcal | Carbohydrates: 3g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 863mg | Potassium: 349mg | Sugar: 1g | Vitamin A: 2880IU | Vitamin C: 22.1mg | Calcium: 23mg | Iron: 1.2mg