Thai Chicken Mushroom Coconut Soup is an easy and light slow cooker soup recipe. The Asian chicken soup bursts with flavors of ginger, lemongrass, kaffir lime, garlic and more. It’s easy to make and delicious in every season.
This post is shared as part of Boulder Locavore’s ongoing partnership with Silk, exploring healthy lifestyle choices and exciting plant-based dietary products.
Can you believe we are almost ready to wave goodbye to January? How are those New Year’s Resolutions coming along? This is generally the time of the year that the passion to get to the gym gives way a bit to sleeping later in a warm, cozy bed. If you started January hot on the trail of salads and smoothies maybe that’s getting tired even if you see a smaller waistline emerging.
I for one am running my slow cooker constantly finding it a life saver to do the cooking for me while I’m whacking off my To Do list during the day like a super hero in a brawl. What I notice for myself, especially when I’m trying to improve my eating habits or cut out calories my life doesn’t depend on, is that I need bold flavor in my food. Those flavors are exciting and satisfying on their own which doesn’t require eating a large volume to feel sated.
I love Thai food flavors and whipped up a delicious Slow Cooker Thai Chicken Mushroom Coconut Soup. It is a light soup in constitution but big in flavor: lemongrass, ginger, garlic, jalapeno, lime, basil and coconut. Instead of using full fat coconut milk from a can I used Silk’s Unsweetened Almond-Coconut Blend milk. It delivers perfect flavor and has no added sugar, which you don’t need in your milk all the time….especially at this time of year when you are striving toward your personal health goals. It has 35 calories a cup/serving, no cholesterol and 50% more calcium than dairy milk as a bonus.
For kicks, I looked up the calorie content in traditional canned coconut milk and the can I checked was about 420 calories per cup! Silk’s Almond-Coconut Blend has 3 grams of fat in 1 cup; the canned coconut milk I checked has 14 grams of fat in 1/3 cup! This soup delivers loads of flavor without extra calories and fat that I’ll bet you really don’t want!
Enough nutrition chit chat. This Thai chicken soup rocks! It’s a fantastic blend of exciting flavors with a bit of spicy heat that will surely brighten your day!
How to Make Slow Cooker Chicken Mushroom Coconut Soup:
You will need a 6 quart slow cooker (or larger) to make this chicken soup recipe.
Slow Cooker Thai Chicken Mushroom Coconut Soup
Ingredients
- ½ heaping cup chopped Shallots (3-4 large shallots)
- 3 extra large Garlic Cloves (or 6 medium), peeled and diced
- 1 ½- inch long by 1-inch wide Ginger Root , peeled and diced
- 1 pound boneless , skinless Chicken Breast, cut into bite size pieces (1-inch cubes)
- 2 cups White Mushrooms , cleaned* and sliced
- 2 medium (3-inches long) Jalapeno Peppers, sliced with seeds removed
- 1 6- inch (approximate) Lemongrass Stalk, sliced open (not all the way through)
- 2 Kaffir Lime Leaves , fresh or frozen
- 6 cups Silk Unsweetened Almond-Coconut Blend Milk
- 2 cup low-sodium Chicken Stock
- 1 teaspoon Kosher Salt
- 1/2 cup thinly sliced Basil leaves
Instructions
- In a 6 quart slow cooker or larger, layer the shallots, garlic and ginger on the bottom of the slow cooker. Add the chicken on top, followed by the mushrooms, jalapeno, lemongrass, kaffir lime leaves, almond-coconut milk, chicken stock and salt. Cook on HIGH for 3 1/2 hours or low for 5 1/2 hours.
- Add the basil leaves and cook an additional 30 minutes. Salt to taste and serve!
Notes
Nutrition
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
ADAM S says
Love your site and the recipes. BUT please stop using the work KAFFIR to describe this lime species. The word is derogatory in some cultures. Use MAKRUT instead
Toni Dash says
Hi Adam. Thanks for your input. Some of these recipes are older and pre-date the shift in social consciousness over certain terminology. Unfortunately most of the Asian markets where I buy these lime leaves also refer to them as Kaffir lime leaves so changing the name would leave some readers stumped when trying to shop for the ingredient. I will notate the more current terminology and appreciate your view.
Nina says
I can’t wait to make this.
latoicha says
I have to check make this recipe. It sounds insanely delicious!
Toni Dash says
I have to admit it was a sad day when I finished the last bowl of it! I was literally eating for breakfast I love it so much.
TracyLee says
I was wondering if anyone knows the nutritional information of this soup. I totally want to make this but I need to know the caloric intake. Thank you. 🙂
Toni Dash says
Hi TracyLee. I think your best bet would be to load the information into an online recipe calorie counter to gain the information you are seeking. We don’t currently provide that information for Boulder Locavore recipes I’m afraid.
Chrystal | Nevermore Lane says
This recipe has my name written all over it. One of the perks of going through a divorce is now I can make al the things I really enjoy instead of always resorting to the standbys only the others like.
Toni Dash says
I’m sorry you are going through a divorce Chrystal but certainly recovering the foods you love is an upside of that! I’m so glad this soup looks like it’s for you. I have a mug of it in the microwave heating up right now!