Easy Thai Coconut Soup with Lemongrass

  • Prep Time: 10 minutes
  • Cook Time: 4 hours on low
  • Total Time: 22 minute
  • Yield: 4 1/2 cups of soup 1x


If you love the coconut soup when you go to Thai restaurants, you will love this soup



  • 1 (14 oz) can coconut milk 
  • 1 Tbsp Thai red curry paste (I used mild, find it in the Asian section of the grocery store)
  • 2 cups chicken broth
  • 1 lb boneless, skinless chicken breasts or thighs, cut into cubes
  • 6 oz white mushrooms, sliced
  • 2 Tbsp lemongrass stir-in paste (you can find this by the herbs in the produce section)
  • 2 fresh limes,  juiced
  • 1/2 cup cilantro, chopped
  • Salt and pepper


  1. Combine coconut milk, red thai curry paste, broth, chicken, mushrooms, lemongrass paste in your slow cooker.
  2. Cover and cook on low for 4 hours or on high for 2-3 hours.
  3. Stir in lime juice and cilantro. Salt and pepper to taste.
  4. Ladle into bowls and serve.


Ideal Slow Cooker Size: 6 quart*

Click here for the Instant Pot version of this recipe.

  • Category: Soup
  • Method: Slow Cooker