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    Home » Partnerships » Slow Cooker Thai Chicken Mushroom Coconut Soup

    LAST UPDATED: February 2, 2022 • FIRST PUBLISHED: January 28, 2016 By Toni Dash 27 Comments

    Slow Cooker Thai Chicken Mushroom Coconut Soup

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.

    titled photo - 2 bowls of Slow Cooker Thai Chicken Mushroom Coconut Soup on a granite background.

    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.

    Jump to:
    • How to Make Slow Cooker Chicken Mushroom Coconut Soup:
    • Recipe

    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.

    close up photo of a bowl of Thai Chicken Mushroom Coconut Soup

    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.

    ingredients to make Slow Cooker Thai Chicken Mushroom Coconut Soup

    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!

    overhead photo of a white bowl filled with Slow Cooker Thai Chicken Mushroom Coconut Soup, garnished with fresh herbs and slices of jalapeno

    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.

    Recipe

    titled photo - 2 bowls of Slow Cooker Thai Chicken Mushroom Coconut Soup on a granite background.

    Slow Cooker Thai Chicken Mushroom Coconut Soup

    Thai food bears signature flavors that are fresh, citrusy and bright. This Slow Cooker Thai Chicken Mushroom Coconut soup is no exception. The fragrant broth is satisfying with added chicken, mushrooms and jalapeno slices for body. Lemongrass and Kaffir lime leaves are two key ingredients to build the flavor of the soup. They usually may be found in the herb section of well-stocked grocery stores like Whole Foods, or in Asian dedicated grocery stores.
    5 from 1 vote
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    Course: Soup
    Cuisine: Thai
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Servings: 9 cups of soup
    Calories: 111kcal
    Author: Toni Dash
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    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

    *Mushroom cleaning tip: the best way to quickly clean a mushroom is you don’t have a special mushroom brush is to dampen a paper towel (should be moist but not fully wet) and gently rub the cap and stem of the mushroom. This removes any particles without making the mushroom ‘soggy’.

    Nutrition

    Calories: 111kcal | Carbohydrates: 3g | Protein: 14g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 31mg | Sodium: 517mg | Potassium: 346mg | Fiber: 0g | Sugar: 0g | Vitamin A: 70IU | Vitamin C: 1.2mg | Calcium: 211mg | Iron: 0.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. ADAM S says

      October 01, 2021 at 2:13 pm

      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

      Reply
      • Toni Dash says

        October 01, 2021 at 5:16 pm

        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.

        Reply
    2. Nina says

      September 10, 2017 at 7:44 pm

      5 stars
      I can’t wait to make this.

      Reply
    3. latoicha says

      February 09, 2016 at 12:33 pm

      I have to check make this recipe. It sounds insanely delicious!

      Reply
      • Toni Dash says

        February 09, 2016 at 1:33 pm

        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.

        Reply
    4. TracyLee says

      February 04, 2016 at 3:45 pm

      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. 🙂

      Reply
      • Toni Dash says

        February 04, 2016 at 5:16 pm

        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.

        Reply
    5. Chrystal | Nevermore Lane says

      January 29, 2016 at 2:00 pm

      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.

      Reply
      • Toni Dash says

        January 29, 2016 at 2:33 pm

        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!

        Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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