Ham and Potato Soup with Coconut Milk and Ginger
This one’s for when you need a soup that’s soothing and a little adventurous. Coconut milk makes it creamy without dairy, and fresh ginger adds a lovely zing that wakes up the whole bowl. Think Thai-inspired comfort food in a Crock Pot.
Ham and Potato Soup with Coconut Milk and Ginger Ingredients
- 2 cups diced ham
- 4 cups diced potatoes (sweet potatoes work too!)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 1 tbsp fresh ginger, grated
- 1 small onion, diced
- 2 garlic cloves, minced
- Salt and pepper, to taste
Kitchen Tool Tips
Microplane Zester
Perfect for grating ginger super fine, so no one bites into a chunk.
Garlic Press
Speeds up prep and keeps your hands less smelly.
Crock Pot
Set it and walk away. Enough said.
How to Make Ham and Potato Soup with Coconut Milk and Ginger
- Add all ingredients to the crock pot.
- Cook on low for 6-7 hours or high for 3-4, until potatoes are tender.
- Stir, taste, and adjust seasoning.
Nutritional Information
Per serving:
- Calories: 310
- Fat: 18g
- Carbohydrates: 26g
- Protein: 16g
- Fiber: 3g
- Sodium: 740mg
How to Serve
Top with chopped green onion or a squeeze of lime. Serve with jasmine rice or a side of steamed edamame.
Storage
- Fridge: up to 4 days
- Freezer: up to 2 months (the coconut milk might separate slightly but still tastes great)
- Reheat gently, stirring well
FAQs
Can I use ground ginger instead of fresh?
Yes—use 1/2 tsp ground if you don’t have fresh.
Can I make this vegetarian?
Definitely! Just swap in veggie broth and skip the ham.
Will light coconut milk work?
Yes, but it won’t be as creamy. Still tasty!
Leftover Remix Ideas
Add a scoop of cooked rice or noodles and a drizzle of sriracha for a completely new meal the next day.