Can I use frozen chicken?

Yes—add ~30 minutes to the cooking time. Ensure the internal temp hits 165°F.

No red curry paste—what now?

Use a blend of curry powder, a touch of tomato paste, and chili flakes as a last resort. Flavor will differ but it’ll still be good.

Can I make this in an Instant Pot?

Absolutely. Sauté ginger/garlic and curry paste on the sauté function, add liquids, pressure cook on high for 10–12 minutes, quick release, shred chicken, and add veggies. Add greens at the end.

It’s mildly spicy by default (depends on your curry paste). Add more paste or chiles for heat; remove seeds from jalapeños for mildness.

What if my broth tastes flat?

Brighten with lime juice and a touch of fish sauce or soy—acidity and umami will lift it.

Easy Crock Pot Thai Ginger Chicken Soup

Name: Easy Crock Pot Thai Ginger Chicken Soup
Prep time: 10 min
Cook time: PT-491532H34M43S
Cuisine: Thai
Ingredients: 2 lb boneless, skinless chicken (breasts or thighs); 1 tbsp fresh ginger, finely grated; 3 cloves garlic, minced; 1 small onion, chopped; 1 red bell pepper, thinly sliced; 2 cups low-sodium chicken stock; 1 (13.5 oz) can coconut milk (use full-fat for richness or light for fewer calories); 1 tbsp soy sauce or tamari (for gluten-free); 1 tbsp fish sauce (optional; adds authentic umami); 1 tsp red curry paste (optional, increases spice and depth); 2 tbsp fresh lime juice; 1 tbsp brown sugar or honey; 1 cup sliced mushrooms (optional); 1 cup baby spinach or chopped kale (optional); Salt and black pepper, to taste; Fresh cilantro leaves, for serving; Lime wedges, for serving; Chili flakes or fresh sliced chili, to taste (optional)

Description

A cozy, hands-off Thai-style soup made in the slow cooker. Tender chicken simmers in a fragrant ginger–coconut broth with garlic, lime, and bright vegetables. It’s easy to assemble, comforting to eat, and great for make-ahead meals.

Ingredients

Scale

2 lb boneless, skinless chicken (breasts or thighs)
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 small onion, chopped
1 red bell pepper, thinly sliced
2 cups low-sodium chicken stock
1 (13.5 oz) can coconut milk (use full-fat for richness or light for fewer calories)
1 tbsp soy sauce or tamari (for gluten-free)
1 tbsp fish sauce (optional; adds authentic umami)
1 tsp red curry paste (optional, increases spice and depth)
2 tbsp fresh lime juice
1 tbsp brown sugar or honey
1 cup sliced mushrooms (optional)
1 cup baby spinach or chopped kale (optional)
Salt and black pepper, to taste
Fresh cilantro leaves, for serving
Lime wedges, for serving
Chili flakes or fresh sliced chili, to taste (optional)

Instructions

Add base ingredients to the slow cooker: place the chicken in the pot and top with grated ginger, garlic, onion, bell pepper, and mushrooms if using.
Pour in the liquids: add the chicken stock and coconut milk, then stir in the soy sauce, fish sauce (if using), red curry paste, lime juice, and brown sugar until combined.
Slow-cook: cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is fork-tender.
Shred the chicken: remove the meat, shred with two forks, and return it to the cooker.
Finish the soup: stir in the spinach or kale and let it wilt for a few minutes. Taste and season with salt, pepper, extra lime, or chili flakes as desired.
Serve: ladle into bowls and garnish with cilantro and lime wedges. Serve over rice or noodles if you want a heartier meal.

Notes

Swap thighs for breasts if you want extra juicy meat; either works well.
Boost heat by adding more red curry paste, sliced chilies, or a pinch of chili flakes.
Stir in greens at the end to keep them bright and avoid overcooking.
Make-ahead: refrigerate up to 4 days or freeze in airtight containers for up to 3 months.
To serve differently: spoon over jasmine rice or cooked rice noodles for a fuller bowl.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 850mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg