This super easy Crockpot Curry Egg Roll Soup takes everything you love about a classic egg roll like cabbage, carrots, lean ground meat, garlic, and sesame then simmers it in a delicious coconut curry broth. It’s a true dump-and-go crockpot soup recipe with a handful of orzo pasta added at the end to make the soup more filling and a meal in itself. If you love the flavors in my One Pan Dumpling Bake, you’re going to love this one too.
Why This is the Best Crockpot Egg Roll Soup
- Easy to customize: Use whatever ground lean meat you have on hand. I usually use ground turkey, but pork would be even more like a traditional egg roll. Ground chicken works well too. Use your preference.
- Truly dump-and-go: The ground turkey goes into the crockpot raw — no browning, no extra pan, no dishes.
- Big, cozy flavor: Thai red curry paste and coconut milk give this soup a rich, warm flavor that’s totally different from a standard crockpot soup recipe.
- Family-friendly heat: The curry paste keeps things flavorful without being spicy, and you can always add chili crisp or hot sauce on single servings for anyone who wants extra kick.
- Simple ingredients: Everything on the list is easy to find at a regular grocery store, no special trip needed.
Ingredient Notes & Substitutions
The protein and veggies. Ground turkey keeps this soup lean while still feeling hearty. However, ground chicken or even ground pork will work if that’s what you have on hand. Shredded cabbage and carrots are the classic “egg roll” base. A bagged coleslaw mix is a great shortcut if you don’t want to shred your own.
The coconut-curry broth. Thai red curry paste is the star of the broth and does a lot of the flavor work on its own, so there’s no need for a long ingredient list of separate spices. Full-fat coconut milk gives the best creamy texture, but light coconut milk works if you want something a little thinner.
The orzo and finishing touches. Orzo is stirred in near the end so it cooks to tender without turning mushy. It’s what makes this soup filling enough to be a full meal. A drizzle of toasted sesame oil at the very end adds that classic egg roll flavor, and fresh cilantro, a squeeze of lime, or a drizzle of chili crisp or Sriracha make great finishing touches if you want to customize each bowl.
Tips for the Best Curry Egg Roll Soup
Break up the ground turkey. Use a large spoon or spatula to break up the meat into small pieces as much as possible before adding the other ingredients. This helps it cook into loose, tender crumbles instead of one big clump.
Finish with sesame oil. Don’t skip the sesame oil but be careful with it. Too much can be overpowering but about ½ tablespoon added at the end really enhances the flavor. Just be sure to stir it in at the very end, off the heat. Cooking it too long mutes its flavor.
Taste before serving. Everyone is different so be sure to taste and adjust to your liking. A little extra curry paste, soy sauce, brown sugar or lime juice go a long way if you want to fine-tune the flavor to your family’s taste.
FAQs
Nope! This is a true dump-and-go crockpot soup recipe. The ground turkey cooks fully in the crockpot. Just be sure to break it into smaller pieces.
Nope, not very spicy at all. The curry paste adds warmth and flavor more than heat, which makes it family-friendly by default. If you want more spice, add a drizzle of chili crisp or hot sauce to individual bowls.
Yes, but I’d recommend cooking the orzo separately and stirring it in when you’re ready to serve, since it will continue to soak up broth the longer it sits.
Absolutely. Ground chicken is a great swap, and ground pork will work too if you don’t need it to stay as lean.
It’s in the same family. This deconstructed egg roll soup just gets a cozy, coconut-curry twist instead of the traditional soy-hoisin broth.
Crockpot Curry Egg Roll Soup with Orzo
Equipment
- 6 qt Slow Cooker
Ingredients
- 1 lb lean ground turkey 90% or higher
- ½ small yellow onion diced
- 1 medium carrot thinly sliced or shredded
- 3 cups shredded green cabbage
- ½ tbsp minced garlic
- ½ tsp ground ginger
- 2 tbsp Thai red curry paste
- 6 cups chicken broth
- 3 tbsp soy sauce
- 1 tbsp brown sugar or honey
- 1 can (13.5oz) canned coconut milk
- ½ cup dry orzo pasta
- ½ tbsp sesame oil
- salt & pepper to taste
Optional Toppings:
- fresh lime juice
- hot sauce, like Sriracha
- fresh cilantro
Instructions
- Add ground turkey directly to the crockpot – no browning needed. Break it up into smaller chunks with a large spoon or spatula.
- Add the onion, carrot, cabbage, garlic, ginger, curry paste, broth, soy sauce, and brown sugar. Stir well. The curry paste may clump at first, but it'll dissolve as it cooks.
- Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours.
- About 30 minutes before serving, stir in the uncooked orzo and coconut milk. Cover and cook on HIGH until the orzo is tender – about 20-25 minutes.
- Turn off the heat, stir in the sesame oil, and taste. Add a little more curry paste, soy sauce, or brown sugar if it needs adjusting. Ladle into bowls and top with cilantro, a squeeze of lime, and hot sauce if you want extra heat.
- If you make this and have a quick second to give it a rating, I would appreciate it so much! Just scroll to the bottom of this page until you see the row of stars to click on. Thank you so much for supporting my small, mom-owned blog!
Storage & Reheating
Storing – Keep leftovers in an airtight container in the fridge for up to 4 days. Keep in mind the orzo will keep absorbing broth as it sits, so leftovers might thicken up a bit. You can always add a splash of more broth before reheating, if needed.
Reheating – Gently reheat on the stovetop or in the microwave until warmed
More Easy Crockpot Dinner Recipes
If you’re looking for more easy slow cooker dinner recipes to add to your weeknight rotation, you’re in the right place. Try some of our favorites below:
