Description
A comforting and fragrant slow-cooked Thai ginger chicken soup made with tender shredded chicken, creamy coconut milk, fresh ginger, and bright lime for a nourishing and flavorful meal.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 4 cups low-sodium chicken broth
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon red curry paste (optional)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat and sauté the diced onion for 3–4 minutes until softened.
- Add minced garlic and grated ginger; cook for 30 seconds until fragrant.
- Transfer the mixture to the slow cooker and place the chicken breasts on top.
- Pour in the chicken broth and coconut milk. Stir in fish sauce, soy sauce, brown sugar, and red curry paste if using.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Add sliced red bell pepper and mushrooms. Cook on high for an additional 20–30 minutes until vegetables are tender.
- Stir in fresh lime juice and adjust salt to taste.
- Serve hot, garnished with chopped fresh cilantro.
Notes
- Boneless chicken thighs can be used for a richer flavor.
- For a vegetarian version, substitute tofu and vegetable broth.
- Add rice noodles or cooked jasmine rice for a heartier meal.
- Increase red curry paste or add fresh chili for extra spice.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
