I love Thai food, but have trouble finding some of the unique ingredients at my small town's store. This coconut chicken soup has a similar flavor to traditional Thai soup with easy-to-find ingredients. My husband was very impressed with the recipe and is eager to eat it again. Recipe can also be served with or over rice.


Recipe Summary

5 hrs 30 mins
10 mins
6 hrs
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.

  • Preheat the oven to 450 degrees F (230 degrees C).

  • Place butternut squash face-down in a baking dish filled with 1/4 inch water.

  • Roast squash in the preheated oven until tender, about 30 minutes.

  • While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.

  • Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.

  • Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

Nutrition Facts

298 calories; protein 8.3g; carbohydrates 30.6g; fat 17.1g; cholesterol 11.3mg; sodium 636.6mg. Full Nutrition