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titled photo - 2 bowls of Slow Cooker Thai Chicken Mushroom Coconut Soup on a granite background.
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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.
Course Soup
Cuisine Thai
Keyword slow cooker chicken soup, Thai chicken soup
Prep Time 10 minutes
Cook Time 4 hours
Servings 9 cups of soup
Calories 111kcal
Author Toni Dash

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