Slow-Cooked Thai Ginger Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
