Crockpot Thai Coconut Curry Chicken Soup

I honestly LOVE Indian and Thai food, the aroma and flavour get me so excited as they please all the senses. Looks so beautiful with all the rich colours, smells incredible and tastes even better. This is my kind of comfort food, I feel warm, cozy and satiated after meal time without the heaviness.

This dish also has quite a few health benefits so not only is it delish it is has some serious super foods that can help fight off the common cold which is so needed this time of year.

Ginger - is great for digestion, reduces inflammation and can help fight off infection

Garlic - prebiotic which is like miracle grow for probiotics

Lemon grass - great source of iron and potassium AND also helps to fight off the common cold (which our house has recently been hit hard with and is common this time of year).

Lime & red pepper - great source of Vitamin C (helps with immune function)

Carrots - Vitamin A

Cilantro - amazing at removing heavy metals in the body and protects against oxidative stress

Chicken or Chickpeas - Lean protein source

Coconut milk - healthy fat that is a Medium Chain Triglyceride (MCT) which helps to keep you fuller longer

My favourite part about this meal is that everything can be put into the crockpot!

Healthy eating doesn’t have to be hard and it doesn’t require hours in the kitchen. It just takes a little organization and prep. Add this into your meal prep Sunday routine by tossing everything into the crockpot and you have an amazing dinner or lunches for the week.

Crockpot Thai Coconut Curry Chicken Soup

Makes 6-8 servings


2 cloves garlic, minced

1 inch ginger, shredded or minced

4 boneless skinless chicken, cut into 1-2 inch cubes(or 4 cups chickpeas)

4 cups vegetable broth

3 tablespoons red curry paste

1 (15-19 oz) can coconut milk

2 tablespoons soy sauce or tamari

3 inches lemon grass (optional but recommended)

1 red pepper, diced

2 carrots, peeled and chopped

2-3 cups chopped spinach or kale 


1.     Place all ingredients except spinach in crockpot except spinach.

2.     Cook on high 4 hours or low 7-8 hours.

3.     Add spinach 5-10 minutes before serving.

4. Serve with a drizzle or reserved coconut milk and garnish with fresh cilantro.

Note – For lemon grass chop off end and use bottom 3 inches only. Peel off outer tough layer, then smash with meat tenderizer or bottle to allow fragrant oils to come out. Place in entire piece in crockpot and use a bay leaf removing before serving.

Second note - I like to reserve a little bit of coconut milk so I can drizzle on the top before serving, it makes it look prettier and shows that you are cooking with love.

If you make this recipe please let me know what you think in the comments below or tag me in your creations on the socials. I love seeing what you guys are enjoying and creating. Sharing is caring, if you know someone who would enjoy this easy and super yummy recipe please share it with them.

Happy Meal Prep Sunday Friends,