Slow Cooker Thai Chicken and Wild Rice Soup

Overhead shot of thai chicken and wild rice soup in blue bowl with fresh lime wedge

4 from 108 votes

Slow Cooker Thai Chicken and Wild Rice Soup

This Thai Slow Cooker Chicken and Wild Rice Soup is a twist on a classic comfort recipe. Tropical, yet cozy, it's made with butternut squash, Thai red curry paste, and coconut milk!

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: Thai

Servings: -10

Calories: 288kcal

Author: Denise Bustard

Ingredients

6 boneless skinless chicken thighs see note 1
4 carrots chopped
4 cups squash peeled, seeds removed, and cut into 1 inch cubes; see note 2
2 onions diced
2 tablespoons fresh ginger finely chopped or grated
3 tablespoons Thai red curry paste see note 3
3 tablespoons brown sugar see note 4
3 tablespoons fish sauce
⅔ cup brown basmati wild rice blend or 100% wild rice
4 cups chicken stock

After cooking:

27 oz coconut milk 2 400 mL cans; see note 5
1 tablespoon lime juice

Instructions

Combine all ingredients except the coconut milk in a 6 quart slow cooker (* see note).
Cook on low for 6 hours or high for 4 hours.
Stir in the coconut milk and lime juice and cook for 10 or so minutes until completely combined.
Shred chicken with two forks.
Serve with lime wedges and cilantro (if desired).

To prep ahead and freeze

Assemble all ingredients except for the stock and wild rice in a quart-sized freezer bag. Remove as much air as possible. Freeze for up to 3 months.
Thaw completely and add to the slow cooker with the stock and wild rice. Cook as indicated above.

Video

Notes

1- swap for bone-in chicken breasts (same cook time) or boneless skinless chicken breasts (cook low 4-5 hours)

2- consider swapping for any other type of winter squash or potentially sweet potatoes

3- Thai Kitchen, Mae Ploy and Cock brand are all brands I use. Due to the Thai curry paste, this soup is moderately spicy.

4- if you like a less sweet curry, omit the sugar and stir it in by the tablespoon after cooking until your tastebuds are happy

5- use full fat coconut milk for the best flavor and texture

6- I prepared this in my 5 quart slow cooker but it was very full. I recommend using a 6 quart or larger.

Storage

Cool soup completely, then store in an air tight container in the fridge for up to 4 days.

Soup may be frozen, however the brown basmati rice will be very soft after freeze/thawing. If you plan to freeze, consider using 100% wild rice and not a blend.

Nutrition