Creamy Thai Ginger Chicken Bowl
This Slow-Cooked Thai Ginger Chicken Soup is a comforting and flavorful dish that combines tender chicken, fresh ginger, and a creamy coconut broth. Infused with Thai-inspired spices and a hint of lime, this one-pot soup is perfect for a cozy dinner, offering a hands-off slow cooker preparation that warms you from the inside out.
- 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 (can be increased to 6-8 servings) 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Main 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
- 1 cup sliced mushrooms (optional)
- 1 cup baby spinach or kale (optional)
Liquids and Seasonings
- 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
- Salt and pepper to taste
Garnishes
- 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, sliced red bell pepper, and mushrooms (if using) into the crock pot.
- Add Liquids and Seasonings: Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the Chicken: Remove the cooked chicken from the crock pot, shred it thoroughly using two forks, then return the shredded chicken back into the soup.
- Add Greens: Stir in the baby spinach or kale (if using) and allow it to wilt naturally in the hot soup, enhancing the flavor and nutrition.
- Season to Taste: Taste the soup and adjust the seasoning with salt, pepper, additional lime juice, or chili flakes as desired to suit your palate.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro and lime wedges, and serve hot for a comforting meal.
Notes
- For extra heat, add more chili flakes, fresh chili, or a dash of hot sauce.
- You can replace chicken breasts with 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 and heartiness, serve the soup over steamed rice or noodles.
Find it online: https://yumfoodusa.com/creamy-thai-ginger-chicken-bowl/