Description
Delicious slow-cooked Thai ginger chicken soup delight blends aromatic spices with tender chicken in a comforting broth. Warm flavors from Southeast Asian cuisine promise a soul-satisfying meal that transports you to Thailand’s culinary heart.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) boneless, skinless chicken breasts or thighs
Aromatics and Vegetables:
- 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)
Liquid and Flavor Enhancers:
- 2 cups chicken broth (low sodium)
- 1 can (13.5 oz or 400 milliliters) 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
- Carefully arrange chicken breasts, freshly grated ginger, aromatic garlic, crisp onion, vibrant bell pepper, and earthy mushrooms into the slow cooker vessel.
- Gently cascade chicken broth, creamy coconut milk, savory soy sauce, pungent fish sauce, zesty lime juice, and rich brown sugar into the cooking chamber, blending ingredients with a gentle swirl.
- Secure the lid and allow the culinary magic to unfold, simmering on low temperature for 6-8 hours or intensely on high for 3-4 hours until chicken transforms into tender, easily separated strands.
- Extract the perfectly cooked chicken from the fragrant liquid, utilizing two forks to delicately disintegrate the meat into soft, succulent fragments, then reintroduce them to the bubbling mixture.
- Delicately fold tender baby spinach or leafy kale into the hot soup, watching as the greens gracefully wilt and integrate into the aromatic broth.
- Calibrate the flavor profile by sampling and adjusting with strategic pinches of salt, whispers of pepper, additional citrusy lime juice, or fiery chili flakes to elevate the taste experience.
- Artfully ladle the steaming soup into awaiting bowls, crowning each serving with a sprinkle of fresh cilantro and accompanying bright lime wedges, ready to be savored immediately.
Notes
- Enhance flavor by marinating chicken in ginger, garlic, and soy sauce for 30 minutes before slow cooking to intensify the taste profile.
- Swap chicken breasts with thighs for richer, more tender meat that absorbs spices more effectively during slow cooking.
- Make it gluten-free by using tamari instead of traditional soy sauce and ensuring all other ingredients are certified gluten-free.
- Add extra vegetables like carrots or zucchini for increased nutritional value and a more robust vegetable medley in the soup.
- Prep Time: 10 minutes
- Cook Time: 7 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 80 mg