Thai Ginger Chicken Soup Recipe

Introduction

This Thai Ginger Chicken Soup Delight is a comforting and flavorful dish that combines tender chicken with aromatic ginger, coconut milk, and a hint of lime. Perfect for a cozy meal, it’s easy to prepare in a slow cooker and packed with vibrant Thai-inspired flavors.

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, bell pepper, and mushrooms (if using) into the crock pot.
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 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
4. Step 4: Remove the cooked chicken from the crock pot, shred it using two forks, and return the shredded chicken to the soup.
5. Step 5: Stir in the baby spinach or kale (if using) and allow it to wilt in the hot soup for a few minutes.
6. Step 6: Taste the soup and adjust the seasoning with salt, pepper, and additional lime juice or chili flakes if desired.
7. Step 7: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Tips & Variations

• Use boneless chicken thighs for a juicier, more flavorful soup.
• Add red curry paste for extra heat or omit for a milder flavor.
• Substitute kale with Swiss chard or collard greens for a different leafy green option.
• For a creamier texture, select full-fat coconut milk instead of light.
• Adjust lime juice and chili flakes to balance acidity and spiciness to your preference.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. The soup may thicken upon cooling; add a splash of chicken broth or water when reheating to reach the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop by simmering the ingredients in a large pot over low heat for about 1 to 1.5 hours until the chicken is tender.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure the red curry paste (if used) does not contain gluten ingredients.

Thai Ginger Chicken Soup Recipe

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4.4 from 128 reviews

This Thai Ginger Chicken Soup Delight is a comforting and flavorful crock pot recipe featuring tender chicken, fragrant ginger, garlic, and a creamy coconut milk base. Enhanced with fresh vegetables, lime juice, and authentic Thai seasonings, this soup offers a harmonious blend of sweet, savory, and spicy notes perfect for a wholesome meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 6 hours on low or 3.5 hours on 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
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken 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 and Seasonings

• 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
• Salt and pepper to taste

Garnish

• Fresh cilantro
• Lime wedges
• Chili flakes or fresh chili (optional for heat)

Instructions

1. Prep the ingredients: Grate the fresh ginger, mince the garlic, dice the onion, thinly slice the red bell pepper, and slice mushrooms if using. Prepare the chicken breasts or thighs by trimming excess fat if necessary.
2. Place the chicken and vegetables in the crock pot: Add the chicken breasts, grated ginger, minced garlic, diced onion, sliced red bell pepper, and mushrooms (if using) into the crock pot, distributing evenly.
3. Add liquids and seasonings: Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Add red curry paste here if you’d like extra spice. Stir gently to combine all ingredients without disturbing the chicken too much.
4. Cook: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken is tender and easily shreds with a fork.
5. Shred the chicken: Once cooked, carefully remove the chicken from the crock pot. Using two forks, shred the chicken into bite-sized pieces and then return it to the soup.
6. Add greens: Stir in the baby spinach or kale, letting them wilt in the hot soup for a few minutes to retain their vibrant color and nutrients.
7. Season to taste: Taste the soup and adjust the seasoning with salt, pepper, additional lime juice, or chili flakes according to your preference.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot and enjoy a delicious, warming bowl of Thai-inspired chicken soup.

Notes

• Using boneless, skinless chicken thighs will yield a more tender and flavorful soup compared to breasts.
• For a gluten-free version, substitute soy sauce with tamari and omit fish sauce if preferred.
• If you prefer a spicier soup, increase the amount of red curry paste or add more chili flakes.
• The soup can be made a day ahead as it tastes even better once flavors meld; reheat gently before serving.
• Leftovers freeze well; store in airtight containers for up to 3 months.
• Adjust coconut milk quantity to make the soup thicker or lighter according to your preference.

Keywords: Thai chicken soup, ginger chicken soup, crock pot soup, slow cooker Thai recipe, coconut chicken soup, easy Asian soup, healthy chicken soup