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Overhead shot of thai chicken and wild rice soup in blue bowl with fresh lime wedge
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4.02 from 111 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 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: Thai
Servings: 8 -10
Calories: 288kcal

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
  • 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

Serving: 1/10 of batch | Calories: 288kcal | Carbohydrates: 26g | Protein: 18g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 815mg | Fiber: 3g | Sugar: 8g