This Slow Cooker Thai Chicken Coconut Soup is loosely based on the classic Thai soup–Tom Kha Gai, but I’ve loaded it up with veggies and rice noodles to make it a easy, hearty and healthy weeknight meal.

Slow Cooker Thai Chicken Soup in three bowls

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Why You’ll Love This Recipe Slow Cooker Thai Chicken Coconut Soup

When I first started thinking about this Slow Cooker Thai Chicken Coconut Soup, I was planning to make it a pretty authentic version of Tom Kha Gai. Which is more simple than this recipe–meaning it’s more about the aromatic coconut broth and chicken.

What I ended up with is not authentic at all, however. This recipe is really more about walking in the door at dinnertime, and having to do nothing more than stir some noodles into the soup to soften a bit. Don’t get me wrong though, the coconut broth is awesome and you’ll love every bite. It’s loaded it with lots of veggies and cellophane rice noodles.

Just like my Chicken Coconut Curry, this slow cooker soup is perfect for both weekend and weeknight dinners. Since it’s a slow cooker recipe, you can assemble the first few ingredients in the pot, then forget about it, walk away, and come back to it later that day. I mean, what else could you want?

Thai Chicken Soup Slow Cooker in a bowl

Key Ingredients

  • Chicken: I used boneless skinless chicken thighs because they become tender without drying out. You may use boneless skinless chicken breast instead, but the meat will be more dry in texture.
  • Fish Sauce: For this recipe, I used Thai fish sauce. It’s Golden Boy brand. There are lots of variations of fish sauce from Southeast Asia. You can read about the difference between the two we most commonly found here (Vietnamese and Thai).
  • Coconut Milk: I used full-fat coconut milk. I tried it with light coconut milk but it was grainy/broken looking, and not creamy enough for me. If you are looking to shave some calories- feel free to swap in the light coconut milk.
  • Chicken broth: reduced-sodium chicken broth or home-made chicken stock
  • Seasonings: Hot chili pepper (I used habenero), Maple syrup, lime, Salt and ginger
  • Veggies: Tom Kha Gai typically has Shiitake Mushrooms in it but I also added in Garlic, red bell pepper, Napa cabbage and scallions for additional veggie servings.
  • Cellophane noodles: You can find these at most grocery stores or at any Asian market
  • Herbs: Fresh cilantro and basil (or Thai basil)
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Healthy Chicken Coconut Soup in a bowl with a spoon

Step-by-Step Instructions to Make This Slow Cooker Thai Chicken Soup

Step 1: Slow cook 7 1/2 hours

Whisk together broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili and salt in the insert of a large slow cooker. Add the ginger and chicken thighs. Add bell pepper and mushrooms on top, then cover and cook on low for 7 1/2 hours.

Step 2: Add noodles and cook 30 mins more

Remove 2 pieces of ginger. Stir in the Napa cabbage and scallions. Break the cellophane noodles into two pieces and submerge into liquid as much as possible. Continue cooking on low for 30 more minutes.

Step 3: Add herbs & serve

Stir to combine, breaking up large chunks of chicken. Stir in cilantro and basil, then serve the healthy chicken coconut soup.

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Slow Cooker Thai Chicken Coconut Soup with Rice Noodles in a serving bowl

FAQs and Expert Tips

How do I make this healthy chicken coconut soup ahead?

For best results we recommend not adding the noodles if planning to make this ahead. You can set this up in the slow cooker the night before and keep covered and refrigerated. Then just pop the insert into the slow cooker and turn it on in the morning. You can also follow through step 1 up to three days ahead. Reheat on the stovetop in a soup pot. Once simmering, stir in noodles and cook, stirring often until they are softened, 5 to 10 minutes.

What if I don’t have fish sauce?

Use 1 tablespoon of soy sauce or tamari.

How do I store this soup?

Store any leftovers in an airtight container in the fridge for 2 to 3 days. However, I would recommend eating it as soon as possible. Since the noodles are already in the broth, they will get softer the longer they sit. Thin with additional chicken broth as necessary.

What if I don’t have a slow cooker?

Cook the soup in a large pot instead. Once the soup comes to a simmer turn it down to low and cook until the chicken is very tender, about 50 minutes. Add in noodles and cook while stirring until softened about 5 minutes. Add in herbs to finish and serve.

Slow Cooker Thai Soup in a bowl

More Thai Inspired Recipes and Slow Cooker Chicken Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Slow Cooker Thai Coconut Chicken Soup with Red Peppers, Napa Cabbage and Cellophane Noodles, a healthy weeknight dinner on HealthySeasonalRecipes.com

Slow Cooker Chicken Coconut Soup

★★★★★

5 from 4 reviews
  • Author: Katie Webster
  • Total Time: 8 hours 25 minutes
  • Yield: 4 1x
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Description

A slow-cooker Chicken Coconut Soup inspired by Tom Kha Gai, with the addition of healthy vegetables, and gluten-free cellophane noodles to make it a hearty meal for a busy weeknight.

Ingredients

Scale
  • 4 cups reduced-sodium chicken broth or home-made chicken stock
  • 14-ounce can coconut milk
  • 3 tablespoons pure maple syrup, dark or amber
  • 4 teaspoons fish sauce, such as Golden Boy
  • 1 lime, zested and juiced
  • 1 clove garlic, chopped
  • ½ hot red chili, minced, or to taste
  • ½ teaspoon salt
  • 1 2-inch piece of ginger, peeled and split lengthwise
  • 1 pound boneless, skinless chicken thighs
  • 1 red bell pepper, diced
  • 5 ounces sliced stemmed shiitake mushrooms
  • 2 ounces rice cellophane noodles
  • 3 cups shredded Napa cabbage
  • 4 scallions, chopped
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped basil or Thai basil

Instructions

  1. Whisk broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili and salt in the insert of a large slow cooker. Add ginger and chicken thighs. Add bell pepper and mushrooms on top. Cover and cook on low for 7 1/2 hours.
  2. Remove 2 pieces of ginger. Stir in Napa cabbage and scallions. Break cellophane noodles into two pieces and submerge into liquid as much as possible. Continue cooking on low for 30 more minutes.
  3. Stir to combine, breaking up large chunks of chicken. Stir in cilantro and basil. Serve hot.

Notes

Leftovers:

Store any leftovers in an airtight container in the fridge for 2 to 3 days. However, I would recommend eating it as soon as possible. Since the noodles are already in the broth, they will get softer the longer they sit.

  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Category: soup
  • Method: slow cooker
  • Cuisine: Thai

Nutrition

  • Serving Size: 2 1/2 cups
  • Calories: 459
  • Sugar: 16
  • Fat: 28
  • Carbohydrates: 33
  • Fiber: 3
  • Protein: 20

Keywords: Thai Chicken Soup,Slow Cooker Chicken Coconut Soup,Slow Cooker Thai Chicken Soup,Chicken and Coconut Soup

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bowls of Chicken soup and Cooker