Description
Slow-Cooked Thai Ginger Chicken Soup is a comforting, hands-off meal made with tender chicken, fresh ginger, and a creamy coconut broth. This cozy slow cooker soup is gently spiced, full of flavor, and perfect for busy weeknights or make-ahead lunches.
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 low-sodium chicken broth
1 can (13.5 oz) coconut milk
1 tablespoon soy sauce or tamari
1 tablespoon fish sauce optional
1 teaspoon red curry paste optional
2 tablespoons fresh lime juice
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 serving
Instructions
Add the chicken, ginger, garlic, onion, bell pepper, and mushrooms if using to the slow cooker.
Pour in the chicken broth, coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Stir gently.
Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender.
Remove the chicken, shred with two forks, and return it to the slow cooker.
Stir in the spinach or kale and let it wilt for a few minutes.
Taste and season with salt, pepper, or additional lime juice as needed.
Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Use chicken thighs for extra richness and juiciness.
Add more red curry paste or chili flakes for extra heat.
Serve over rice or rice noodles for a heartier meal.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg