When I was taking the photos for this Crock Pot Thai Ginger Chicken Soup, my six-year-old daughter stood behind me telling me how good it looked. “Mommy, that looks sooo yummy.” “Mommy, when can we eat it?” “Mommy, what’s that yummy soup called?” I was shocked, because I thought for sure the kids would be eating something else while my husband and I dined on this for dinner, and as I clicked my camera, I wondered it I should have doubled the recipe.
When it came time to sit down at the table, the soup ended up being a little too spicy for my sensitive-mouthed girl. She really can’t handle any spice at all, because this had just a tiny kick to it. My eight-year-old son was happy to eat her bowl and his, and he even asked for some of the leftovers in his thermos for lunch the next day.
I had extra curry paste on hand to spice up individual bowls. I didn’t add any paste to my bowl, but my husband added about a 1/2 tablespoon to his serving. We topped our bowls with fresh basil and a generous squirt of lemon.
This Crock Pot Thai Ginger Chicken Soup is hearty, has great flavor, and can be easily modified to suit tastes and on-hand ingredients. This would look and taste great with sliced bell peppers if you’re into that sort of thing, which I totally am.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Thai Ginger Chicken Soup.
Crock Pot Thai Ginger Chicken Soup
- 1 lb cooked and chopped chicken
- 1 cup uncooked jasmine rice
- 1 (14 oz) can coconut milk
- 4 cups chicken broth
- 2 tsp thyme
- 1 TBSP green curry paste
- 1 TBSP ground ginger root
- 1 TBSP garlic powder
- 2 TBSP fresh chopped basil (or 2 tsp dried basil, or 2 TBSP jarred pesto)
- Lemon or lime for garnish
- Add all ingredients except lemon or lime to slow cooker and stir well.
- Cover and cook on LOW about 3 hours, or until rice is cooked.
- Garnish with a squirt of lemon or lime, and if desired, top with fresh basil.
I made this soup yesterday, and it was soooo good. Since I got a late start, I used a rotisserie chicken. I cooked it on high for about 3 hours, and it was ready. This was a great discovery that it could be put together and made fairly quickly. I did use a 32 oz box of chicken stock, jarred basil, and everything else as shown in the recipe. I will make this every time I have a craving!!
I made a few adjustments to this recipe and it still turned out great – I think this soup is really flexible. I added strips of red bell pepper and green beans, used light coconut milk instead of regular and brown rice instead of jasmine, doubled the curry paste, and added salt/pepper. We also mixed in a healthy dose of Sriracha when served. I cooked everything together for about 6 hours. Next time, if I need to cook that long, I will probably toss in the rice and veggies with about two hours left so it doesn’t break down as much. But it still turned out like a thick Thai soup and all the adults in the house enjoyed it very much.
I made this delicious soup last night. It is so easy and so good! I used raw chicken and cooked it with all ingredients except coconut milk and rice for 4.5 hours on high and then shredded it and added the rice and cooked for about 20 minutes and then finally added the coconut milk and cooked for about 10 more. It was delicious! Of course there is spice so the kids ate hotdogs and I got their share the next day for lunch! Yummy!
This soup tasted great, and I love how easy it is to modify based on personal tastes and on-hand ingredients. Don’t skip the lemon or lime at the end!