Thai Ginger Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season to taste: Taste the soup and adjust the seasoning with salt, pepper, additional lime juice, or chili flakes according to your preference.
- 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
Find it online: https://www.cheftara.com/thai-ginger-chicken-soup-recipe/
