Slow Cooker Thai Spiced Chicken Soup
This Thai Spiced Whole30 Chicken Soup is cooked in the Slow Cooker and is super flavorful! Cooked for hours and infused with lime leaves, it gets its extra flavor kick from fish sauce, coconut milk and lime juice. So comforting for the cold weather!
Slow Cooker Thai Spiced Chicken Soup Recipe
Chicken soup is one of those dishes that I start craving once the weather gets colder. Soups in general to be honest but there is something so comforting about chicken soup. However, I'm not the biggest fan of the noodle part of chicken soup. I know, most people love noodles but – controvery opinion here – I generally don't love noodles much!
So while the rest of my family asks for chicken noodle soup, for me that's just kind of meh. And that's why I wanted to create a version of chicken soup that was full of vegetables and use potatoes instead of noodles. Which automatically makes it Whole30 and Paleo because the recipe doesn't contain any grains. So it's a win win!
Making chicken soup in a slow cooker just makes so much sense. The chicken can cook for a long time, thus adding lots of flavor to the broth. The longer you cook it, the more flavor. And since the soup is in a slow cooker, you don't have to worry about stirring or checking that it doesn't boil over. If you don't own a slow cooker yet, it's one of the kitchen gadgets that I highly recommend getting!
I love vegetables in general and even more so in soup. I used carrots and zucchini because they work really well in any soup. They also keep their shape in a slow cooker soup and are not too overpowering in flavor.
In order to add more flavor, I decided to use Thai spices. I generally LOVE Thai flavors! Thai cuisine used to be one my favorite cuisines until I realized that I'm soy intolerant. We used to eat so much Asian food and I miss it dearly. I know, not all Thai dishes contain soy sauce or soy products but most do. It just makes it a lot of more complicated to find suitable food if you have food intolerances! Do you have any food intolerances?
By adding Kaffir lime leaves while cooking, you get this lovely fragrant citrusy flavor in your dish. You should be able to get Kaffir lime leaves in any Asian shop, normally in the frozen section. They are used to infuse dishes but you cannot eat them afterwards (they're very hard) so make sure to remove them from the soup.
And by adding fish sauce, coconut milk and lime juice just before serving, it turns the soup into this creamy ultra flavorful dish! I just love using fish sauce in Asian dishes. Do you know fish sauce? It's a fermented sauce made of anchovies, water and salt. It's obviously got a strong fish taste to it but it works beautifully in Asian cuisine.
Will you be making this soup soon in this cold autumn weather? Or how about my Whole30 Cream of Mushroom Soup?
This Thai Spiced Whole30 Chicken Soup is cooked in the Slow Cooker and is super flavorful! Cooked for hours and infused with lime leaves, it gets its extra flavor kick from fish sauce, coconut milk and lime juice. So comforting for the cold weather!
- 2 chicken breasts (about 600g)
- 10 cups chicken broth
- 5 medium carrots
- 2 medium zucchini
- 1 kilogram potatoes
- 2 garlic cloves
- 5 lime leaves
- 1.5 tablespoon chopped ginger
- 2 cups coconut milk (about 1 can)
- 2-3 tablespoons fish sauce
- 1 tablespoon lime juice
Peel and chop the carrots. Chop the zucchini. Peel and chop the potatoes. Peel and mince the garlic cloves.
Add potatoes, zucchini, carrots and garlic to the slow cooker together with the whole chicken breasts, lime leaves, chopped ginger and the chicken broth.
Cook undisturbed in the Slow Cooker on High for 6 hours. After the 6 hours, take out the chicken breast and shred with two forks. Then add the chicken back to the soup.
Add the coconut milk, fish sauce and lime juice and stir. Add more salt if you like. Enjoy!
You can remove the lime leaves if you like (they're not edible and just add flavor to the broth)
