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!
Recipe 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'.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Nina says
September 10, 2017 at 7:44 pmI can’t wait to make this.
latoicha says
February 9, 2016 at 12:33 pmI have to check make this recipe. It sounds insanely delicious!
Toni Dash says
February 9, 2016 at 1:33 pmI 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
February 4, 2016 at 3:45 pmI 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
February 4, 2016 at 5:16 pmHi 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
January 29, 2016 at 2:00 pmThis 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
January 29, 2016 at 2:33 pmI’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!
Chasing Joy says
January 28, 2016 at 11:04 pmI drink Silk Milk. It’s nice that they are coming out with new varieties that work well in recipes.
Tracey says
January 28, 2016 at 6:25 pmThis really looks amazing. I love that it is dairy free. I am so making this one.
Toni Dash says
January 28, 2016 at 6:54 pmI’m so glad Tracey!
Ann Bacciaglia says
January 28, 2016 at 4:44 pmI am always looking for new slow cooker recipes to try. This looks like a delicious soup. This is the perfect time of the year to try it.
Toni Dash says
January 28, 2016 at 6:53 pmI totally agree Ann. I feel like I’m never going to be warm again! Having soup ready in the slow cooker is a must.
Liz Mays says
January 28, 2016 at 1:47 pmYum, this sounds great and it’s an awesome way to use almond coconut Silk. I love how low in fat that stuff is!
Toni Dash says
January 28, 2016 at 1:56 pmMe too Liz. And despite the lower fat, the flavor is fantastic of the milk.
Pam says
January 28, 2016 at 12:01 pmThis looks so good! I love Thai and Thai inspired foods.
Toni Dash says
January 28, 2016 at 6:52 pmYou’ll LOVE this then Pam, I promise!
Stacie @ Divine Lifestyle says
January 28, 2016 at 10:08 amThis is so me! I love Asian food, and I love using my slow cooker. It’s perfect for me!
Toni Dash says
January 28, 2016 at 10:13 amYay Stacie! I love it when the universe delivers recipes I know I’ll love (and won’t toil over making them)!
Tonia Sanders says
January 28, 2016 at 9:32 amWow, that looks amazing. I’ve never had a soup with coconut. I bet I would love it.
Courtney O'Dell says
January 28, 2016 at 9:32 amThis sounds so delicious! I swear by thai soups when I am sick- they are my favorite medicine! Think I need to add this into my rotation this winter!
Toni Dash says
January 28, 2016 at 10:00 amI agree! The flavors are so bright and robust! It cuts through the dreary winter days.
Debbie Denny says
January 28, 2016 at 9:06 amThat looks so pleasing. I love the combination with coconut. Bookmarked this.
Toni Dash says
January 28, 2016 at 6:52 pmI can’t get enough of this soup Debbie! I had some for breakfast and am going to have a bit more now for dinner. The flavors are sooo good!
Robin (Masshole Mommy) says
January 28, 2016 at 8:30 amThis sounds good, minus the mushrooms 😉 We have mushroom issues in our house.
Toni Dash says
January 28, 2016 at 8:56 amTotally get it. Just leave them out. It will still be fantastic.