Description
Warm and comforting, this Crock Pot Thai Ginger Chicken Soup is a delicious one-pot meal that’s easy to make and bursting with flavor. Tender chicken, fragrant ginger, and a rich, coconut-infused broth make this soup a family favorite.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons freshly grated ginger
– 4 cups chicken broth
– 1 (13.5 oz) can coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 teaspoon red curry paste
– 1 cup sliced mushrooms
– 2 cups thinly sliced cabbage
– 1 cup snow peas, trimmed and halved
– Juice of 1 lime
– Chopped fresh cilantro for serving
Instructions
1. – Add the chicken, onion, garlic, and ginger to a slow cooker. Pour in the chicken broth, coconut milk, fish sauce, brown sugar, and red curry paste. Stir to combine.
2. – Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
3. – About 30 minutes before serving, stir in the mushrooms, cabbage, and snow peas. Cover and continue cooking until the vegetables are tender.
4. – Remove from heat and stir in the lime juice. Serve hot, garnished with fresh cilantro.
Notes
– For a spicier soup, add more red curry paste to taste.
– Adjust the vegetables to your liking – try adding baby corn, bean sprouts, or spinach.
– Serve with steamed jasmine rice for a complete meal.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai