Thai Ginger Chicken Soup Delight Recipe

Introduction

This Thai Ginger Chicken Soup Delight is a comforting and flavorful dish perfect for any day. Packed with fresh ginger, coconut milk, and a hint of lime, it offers a balanced taste of spice and creaminess that’s easy to prepare in a slow cooker.

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: Prep the ingredients by grating the ginger, mincing the garlic, dicing the onion, and thinly slicing the red bell pepper and mushrooms if using.
2. Step 2: Place the chicken breasts or thighs, grated ginger, minced garlic, diced onion, bell pepper, and mushrooms into the crock pot.
3. Step 3: Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Add red curry paste if you want extra spice. Stir everything to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
5. Step 5: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the soup.
6. Step 6: Stir in the baby spinach or kale if using, and allow it to wilt in the hot soup for a few minutes.
7. Step 7: Taste the soup and adjust seasoning with salt, pepper, additional lime juice, or chili flakes if desired.
8. Step 8: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Tips & Variations

• For a richer flavor, use full-fat coconut milk and fresh ginger.
• Substitute chicken thighs for a more tender and juicy result.
• Add mushrooms or leafy greens like kale or spinach to increase the vegetable content.
• Use tamari instead of soy sauce to keep this recipe gluten-free.
• If you prefer less spice, omit the red curry paste and chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling after adding spinach to keep it fresh and vibrant.

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. Combine all ingredients except the spinach and cook over medium heat for about 30-40 minutes until the chicken is cooked through and tender. Shred the chicken and add the greens at the end.

Can I freeze Thai Ginger Chicken Soup?

You can freeze the soup, but it is best to do so before adding the spinach or kale, as these greens may become mushy after freezing. Thaw overnight in the fridge and reheat gently, adding fresh greens if desired.

Thai Ginger Chicken Soup Delight Recipe

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4.8 from 57 reviews

This Thai Ginger Chicken Soup Delight is a comforting and flavorful slow-cooked soup combining tender shredded chicken with the vibrant tastes of ginger, garlic, coconut milk, lime, and authentic Thai seasonings. Perfect for cozy meals, it features a balance of savory, tangy, and mildly spicy elements enhanced with fresh vegetables and herbs.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms (optional)
• 1 cup baby spinach or kale (optional)

Flavorings & Seasonings

• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 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
• Chili flakes or fresh chili (optional for heat)

Liquids

• 2 cups chicken broth (low sodium)
• 1 can (13.5 oz) coconut milk (full-fat or light)

Garnish

• Fresh cilantro (for garnish)
• Lime wedges (for garnish)

Instructions

1. Prep the ingredients: Prepare all the fresh ingredients by grating the ginger, mincing the garlic, dicing the onion, and slicing the red bell pepper and mushrooms if using.
2. Place chicken and vegetables in slow cooker: Add the boneless chicken breasts or thighs, grated ginger, minced garlic, diced onion, sliced red bell pepper, and optional mushrooms to the slow cooker.
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 want extra spice. Stir everything gently to combine all flavors evenly.
4. Cook the soup: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is thoroughly cooked and tender enough to shred with ease.
5. Shred the chicken: Remove the cooked chicken from the slow cooker, shred it finely using two forks, then add the shredded chicken back into the soup to absorb the flavors.
6. Add greens: Stir in the baby spinach or kale until just wilted in the hot soup, adding freshness and extra nutrients.
7. Season to taste: Taste the soup and adjust the seasoning with salt, pepper, additional lime juice, and chili flakes if desired to achieve the perfect balance of flavors.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves and lime wedges. Serve immediately while hot for a delicious and comforting meal.

Notes

• Using boneless, skinless chicken thighs will yield more tender and juicy meat but chicken breasts work well too.
• Adjust the level of spice by adding more or less red curry paste and chili flakes.
• For gluten-free, use tamari instead of soy sauce and omit fish sauce or ensure it’s gluten-free.
• Optional vegetables like mushrooms and greens add texture and nutrients but can be omitted or substituted with preferred veggies.
• This soup can be made a day ahead; flavors deepen after resting in the refrigerator.
• Reheat gently on stovetop or microwave before serving.

Keywords: Thai chicken soup, ginger chicken soup, slow cooker soup, coconut milk soup, healthy Thai soup, easy slow cooker recipes