Crock Pot Spicy Thai Curry Soup

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Want to know how many recipes I have just waiting in my queue? I’ll give you a hint, it reminds with smive. I’ve been utterly CRAZED with work lately and barely have enough time to eat better yet cook, style and photograph something. I will say I have a few weeks of calm before a crazy travel schedule, so I’m hoping my eating and blogging habits get more regular.

Creamy thai curry soup

In the interium, let’s talk soup. I know, it’s almost April, why would you want to talk about soup? Well, funny story – it still feels like winter where I live. Although we’re expecting highs of close to 65 this week, the mornings are still shrill and I can’t leave my house without a scarf, jacket and boots.

creamy coconut thai soup2

So soup is happening more regularly than I’d like it to in the beginning of spring, but I’m not complaining. Especially because most of my soups look like this creamy crock pot spicy thai curry. As you know, I spent a bit of time in Thailand last year and I’m still so incredibly inspired by the flavors of the country. The spices, the focus on fresh, seasonal produce and the creamy coconut sauces.


I’m planning a return trip next year (for the lantern festival) and I’m already salivating at the thought.

Best spicy thai curry

Even though this soup is so incredibly delicious, the best part about it is it can be made in a crock pot/slow cooker. That means all you have to do is toss ingredients in, stir every now and then, and wait until the aroma fills your house and you’re transported to the fresh markets Southeast Asia.


If we’re being honest, the smell alone was enough to inspire me to book another trip. Whoever said smells are one of the biggest triggers for nostalgia and memories was SPOT on. I should send them soup to thank them.

Crock Pot Spicy Thai Curry Soup

Spicy creamy thai curry


Serves about 8. Slight adapted and inspired by Foodie Crush.
Prep time: >10 minutes
Cook time: 5 hours
Total time: About 5 hours & 10 minutes


  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons thai red curry paste
  • 2 cans (14 ounces) light coconut milk (I used Goya)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons pure clove honey
  • 1 1/2 pounds chicken breasts (boneless-skinless), sliced
  • 3 sweet peppers, chopped
  • 2 jalapeños, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon crushed red pepper
  • Salt and pepper to taste
  • Handful fresh cilantro
  • Chives for garnish
  • About 3 cups Thai jasmine rice

*For added heat, add a few teaspoons of sriracha or additional thai curry paste.


  1. Mix everything (until the cilantro) into the basin of a crock pot/slow cooker. Add salt and pepper to taste. Mix well so the sauce/base of the soup is evenly distributed.
  2. Cover and cook on low for about 4 1/2 – 5 hours, or until chicken is tender.
  3. Serve soup with jasmine rice, cilantro, chives and bean sprouts.

Nutritional information per serving (about 1/2 cup of rice and 1/2 cup soup):

Calories: 488
Fat: 13.65 grams
Carbohydrates: 31.25 grams
Protein: 57.61 grams
Fiber: 14.5 grams
Weight Watchers Points: 11

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  1. Tuesday, March 31st, 2015
    I'm still in soup mode here because it has yet to warm up! I'll have to try this one out!
  2. Posted by The Food Hunter on
    Tuesday, March 31st, 2015
    looks delicious and I agree about smells and memories
  3. Posted by Heather / girlichef on
    Wednesday, April 1st, 2015
    I'm totally okay with talking soup year-round! That said, the mornings and nights are still pretty darn chilly here, too. I'd love a bowl of this beautiful soup to warm up with. And can I just say how in love with that big bowl of garlic cloves I am?
  4. Posted by Angie on
    Wednesday, April 1st, 2015
    Wow, does this soup look impressive! I love curry, so I know I would love this!
  5. Wednesday, April 1st, 2015
    Hmmm...except for the coconut milk - I have everything to make this fantastic soup! Can't wait to try it!
  6. Posted by Paula - bell'alimento on
    Wednesday, April 1st, 2015
    I'm just going to go ahead and tip that bowl right into my mouth 'mkay?
  7. Posted by Susan on
    Wednesday, April 1st, 2015
    I eat soup year round, so I say continue with the recipes. This is just gorgeous, I love the colors of it and sounds delicious.
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    Friday, July 24th, 2015
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    Tuesday, November 3rd, 2015
    I tend not to write a ton of comments, but I browsed a few responses on this page Crock
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