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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/thai-ginger-chicken-soup-delight-recipe/