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.
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.
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.
Chasing Joy says
I drink Silk Milk. It’s nice that they are coming out with new varieties that work well in recipes.
Tracey says
This really looks amazing. I love that it is dairy free. I am so making this one.
Toni Dash says
I’m so glad Tracey!
Ann Bacciaglia says
I 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
I 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
Yum, 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
Me too Liz. And despite the lower fat, the flavor is fantastic of the milk.
Pam says
This looks so good! I love Thai and Thai inspired foods.
Toni Dash says
You’ll LOVE this then Pam, I promise!
Stacie @ Divine Lifestyle says
This is so me! I love Asian food, and I love using my slow cooker. It’s perfect for me!
Toni Dash says
Yay Stacie! I love it when the universe delivers recipes I know I’ll love (and won’t toil over making them)!
Tonia Sanders says
Wow, that looks amazing. I’ve never had a soup with coconut. I bet I would love it.
Courtney O'Dell says
This 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
I agree! The flavors are so bright and robust! It cuts through the dreary winter days.
Debbie Denny says
That looks so pleasing. I love the combination with coconut. Bookmarked this.
Toni Dash says
I 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
This sounds good, minus the mushrooms 😉 We have mushroom issues in our house.
Toni Dash says
Totally get it. Just leave them out. It will still be fantastic.