This Crock Pot Thai Ginger Chicken Soup is a warm, comforting bowl of goodness with a vibrant, aromatic twist. Packed with tender chicken, fresh vegetables, and a flavorful broth infused with ginger, garlic, and coconut milk, it’s a satisfying meal that’s easy to set and forget. The slow cooker does all the work, leaving you with a delicious soup that tastes like it came from your favorite Thai restaurant.
Why You’ll Love This Recipe?
This soup is the perfect balance of bold flavors and creamy comfort. The ginger and garlic give it a fragrant kick, while the coconut milk adds a silky richness. It’s healthy, hearty, and filling, yet light enough to enjoy any time of year. Plus, the crock pot makes it ridiculously easy—just toss everything in and let it cook!
Ingredients
Here’s a glimpse of what you’ll need. The full ingredient list is included in the recipe card below.
- Boneless, skinless chicken breasts or thighs
- Fresh ginger (peeled and sliced or grated)
- Garlic (minced)
- Red curry paste
- Coconut milk
- Chicken broth
- Carrots, bell peppers, and baby spinach
- Lime juice
- Fish sauce
- Fresh cilantro and green onions (for garnish)
Directions
Prep the Ingredients
Peel and slice the ginger, mince the garlic, and chop the vegetables. This step makes assembly quick and easy.
Assemble in the Crock Pot
Place the chicken breasts in the crock pot. Add the ginger, garlic, red curry paste, coconut milk, and chicken broth. Stir gently to combine.
Cook Low and Slow
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
Shred the Chicken
Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
Add the Vegetables
Stir in the sliced carrots, bell peppers, and baby spinach. Let the soup cook for another 15–20 minutes on high until the vegetables are tender.
Season and Serve
Stir in the lime juice and fish sauce to brighten up the flavors. Ladle the soup into bowls and garnish with fresh cilantro and green onions.
Expert Tips and Tricks
- Use fresh ginger for the best flavor. If you don’t have a microplane, slice it thinly and let it infuse in the broth.
- For a richer broth, use full-fat coconut milk.
- Don’t overcook the spinach—add it at the very end to preserve its vibrant color and texture.
Recipe Variations and Possible Substitutions
- Substitute tofu for chicken to make it vegetarian. Use vegetable broth instead of chicken broth.
- Add sliced mushrooms, zucchini, or snap peas for extra veggies.
- Adjust the heat by adding more red curry paste or a pinch of red pepper flakes.
- Replace the fish sauce with soy sauce or tamari for a different flavor profile.
Serving and Pairing Suggestions
Serve this soup on its own for a light meal, or pair it with steamed jasmine rice or rice noodles for a heartier dish. A side of spring rolls or crispy wontons would also complement the flavors beautifully. For drinks, try pairing it with a chilled Thai iced tea or a citrusy white wine like sauvignon blanc.
Storage and Reheating Tips
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. If you plan to freeze the soup, leave out the spinach and add it when reheating for the best texture.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just add an extra 30 minutes of cooking time to ensure it’s fully cooked.
What if I don’t have red curry paste?
You can substitute it with a mixture of curry powder and a small pinch of chili flakes for a similar flavor, though red curry paste is recommended for authenticity.
Can I make this in an Instant Pot?
Yes! Use the sauté function to cook the garlic, ginger, and curry paste for a minute, then add the rest of the ingredients. Pressure cook on high for 10 minutes, quick release, and add the vegetables after.
Is this soup spicy?
It has a mild heat from the red curry paste, but you can adjust the spice level to your liking by adding more paste or fresh chili slices.
Conclusion
Crock Pot Thai Ginger Chicken Soup is the perfect blend of simplicity and bold, comforting flavors. Whether you’re craving something cozy on a chilly day or looking to spice up your meal rotation, this soup is sure to hit the spot. Give it a try and let me know how it turns out—I’d love to hear your feedback!
Print
Slow-Cooked Thai Ginger Chicken Soup Delight
- 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: 4 servings (add 2-4 servings above normal, this could be 6-8 servings in total) 1x
- Category: Soup, Crock Pot, Thai-Inspired
- Method: Slow Cooker
- Cuisine: Thai
Description
his 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
- Prep the ingredients: Place the chicken breasts, grated ginger, minced garlic, diced onion, bell pepper, and mushrooms (if using) into the crock pot.
- Add liquids: Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Stir to combine.
- 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.
- 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.
- Add spinach: Stir in the baby spinach or kale (if using) and allow it to wilt in the hot soup.
- Season: Taste and adjust the seasoning with salt, pepper, and additional lime juice or chili flakes if desired.
- 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.
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg