Slow-Cooked Thai Ginger Chicken Soup Delight – Amazing Chicken Soup Recipe
This Crock Pot Thai Ginger Chicken Soup is a comforting, flavorful dish made with tender chicken, fresh ginger, and a creamy coconut broth. A hands-off, one-pot meal infused with Thai-inspired spices—perfect for a cozy dinner any time of year.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours (low) or 3-4 hours (high)
- Yield: 6-8 servings
- Category: Soup, Crock Pot, Thai-Inspired
- Method: Slow Cooker
- Cuisine: Thai
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. Place the chicken breasts, grated ginger, minced garlic, diced onion, bell pepper, and mushrooms (if using) into the crock pot.
2. Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Stir to combine.
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. Remove the chicken from the crock pot, shred it using two forks, and return it to the soup.
5. Stir in the baby spinach or kale (if using) and allow it to wilt in the hot soup.
6. Taste and adjust the seasoning with salt, pepper, and additional lime juice or chili flakes if desired.
7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.
Notes
For extra heat, add more chili flakes, fresh chili, or a dash of hot sauce. You can substitute chicken thighs for more flavor and tenderness. This soup stores well in the fridge for up to 4 days and freezes for up to 3 months. Serve over rice or noodles for a heartier meal.