Description
This Crock Pot Thai Ginger Chicken Soup is a comforting, flavorful dish that’s perfect for any season. Made with tender chicken, fresh ginger, and a creamy coconut broth, it’s a hands-off, one-pot meal that will warm you up from the inside out. Infused with Thai-inspired spices, this soup is deliciously aromatic and perfect for a cozy dinner.
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. Prep the ingredients: Place the chicken breasts, grated ginger, minced garlic, diced onion, bell pepper, and mushrooms (if using) into the crock pot.
2. Add liquids: Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Stir to combine.
3. Cook: 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. Shred the chicken: Once the chicken is cooked, remove it from the crock pot, shred it using two forks, and return it to the soup.
5. Add spinach: Stir in the baby spinach or kale (if using) and allow it to wilt in the hot soup.
6. Season: Taste and adjust the seasoning with salt, pepper, and additional lime juice or chili flakes if desired.
7. Serve: 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 replace chicken thighs for more juiciness and flavor.
This soup can be made ahead and stored in the fridge for up to 4 days, or frozen for up to 3 months.
For added texture, serve the soup over rice or noodles.