Slow-Cooked Thai Ginger Chicken Soup Recipe

Introduction

This Slow-Cooked Thai Ginger Chicken Soup is a comforting and flavorful dish perfect for any day. Rich with aromatic ginger, creamy coconut milk, and fresh lime, it brings a delicious balance of spice and tang that warms you from the inside out.

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, thinly sliced
• 2 cups chicken broth (low sodium)
• 1 can (13.5 oz) coconut milk (full-fat or light)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce (optional for authentic flavor)
• 1 teaspoon red curry paste (optional for more spice)
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon brown sugar or honey
• 1 cup sliced mushrooms (optional)
• 1 cup baby spinach or kale (optional)
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Lime wedges (for garnish)
• Chili flakes or fresh chili (optional for heat)

Instructions

1. Step 1: Place the chicken breasts, grated ginger, minced garlic, diced onion, sliced red bell pepper, and mushrooms (if using) into the slow cooker.
2. Step 2: Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Stir gently to combine all ingredients.
3. Step 3: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and easily shreds.
4. Step 4: Remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
5. Step 5: Stir in the baby spinach or kale (if using) and let it wilt in the hot soup for a few minutes.
6. Step 6: Taste the soup and season with salt, pepper, additional lime juice, or chili flakes as desired.
7. Step 7: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot and enjoy.

Tips & Variations

• For extra heat, add more chili flakes, fresh chili, or a dash of hot sauce to suit your spice preference.
• Use chicken thighs for a juicier, more flavorful soup or breasts for a leaner option.
• Substitute kale with baby spinach for a milder green or omit greens altogether if preferred.
• To make this soup gluten-free, use tamari instead of soy sauce and ensure your fish sauce is gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, you can use frozen chicken, but be sure to increase the cooking time and ensure the chicken is fully cooked before shredding.

Is the red curry paste necessary?

No, red curry paste is optional. It adds extra spice and depth of flavor, but the soup will still be delicious without it if you prefer a milder taste.

Slow-Cooked Thai Ginger Chicken Soup Recipe

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This Slow-Cooked Thai Ginger Chicken Soup Delight is a comforting and flavorful soup perfect for cozy days. Tender chicken breasts simmer slowly with aromatic ginger, garlic, and a medley of vegetables in a rich coconut milk and chicken broth base. Enhanced with lime juice, soy sauce, and optional red curry paste for a slight spicy kick, this soup offers a warming balance of sweet, savory, and citrusy flavors with a hint of Thai-inspired spice. It’s an easy crockpot recipe that requires minimal prep and yields hearty, aromatic soup that’s perfect for lunch or dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms (optional)
• 1 cup baby spinach or kale (optional)

Liquids & Sauces

• 2 cups chicken broth (low sodium)
• 1 can (13.5 oz) coconut milk (full-fat or light)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce (optional for authentic flavor)
• 2 tablespoons lime juice (freshly squeezed)

Seasonings & Sweeteners

• 1 teaspoon red curry paste (optional for more spice)
• 1 tablespoon brown sugar or honey
• Salt and pepper to taste
• Chili flakes or fresh chili (optional for heat)

Garnish

• Fresh cilantro
• Lime wedges

Instructions

1. Prep the ingredients: Place the chicken breasts, grated ginger, minced garlic, diced onion, thinly sliced red bell pepper, and mushrooms (if using) into the crock pot. Ensure everything is evenly distributed for consistent flavor.
2. Add liquids: Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), freshly squeezed lime juice, and brown sugar. Stir gently to combine all the ingredients well, ensuring the seasoning is evenly mixed.
3. Cook: Cover the crock pot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the chicken is tender and can be easily shredded with forks.
4. Shred the chicken: Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine thoroughly.
5. Add spinach: Stir in the baby spinach or kale, allowing the greens to wilt naturally in the hot soup for a few minutes, adding freshness and nutrients.
6. Season: Taste the soup and adjust seasoning as needed with salt, pepper, extra lime juice for acidity, or chili flakes for added heat. Stir well to incorporate any additions.
7. Serve: Ladle the hot soup into bowls, garnish with fresh cilantro leaves and lime wedges on the side for extra zing. Serve immediately and enjoy a warm, comforting meal.

Notes

• For extra heat, add more chili flakes, fresh chili, or a dash of hot sauce to taste.
• Using boneless, skinless chicken thighs will make the soup more tender and flavorful, but chicken breasts work well too.
• Adjust the amount of red curry paste or fish sauce based on your spice preference and dietary restrictions.
• To keep it gluten-free, substitute soy sauce with tamari and ensure fish sauce is gluten-free.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Thai chicken soup, slow cooker chicken soup, ginger chicken soup, coconut milk soup, crockpot Thai recipe, easy slow cooker soup