Slow-Cooker Thai Coconut Chicken Soup (50 Easy Weeknight Meals Blog Hop!)

Happy Monday friends! I’m kicking off the week with a fun blog hop to share 50 Easy Week Night Meals from some of your favorite bloggers! (Special thanks to Sarah at Becoming Martha for putting this blog hop together). You can get my recipe below and then visit all the other links at the bottom of the post. Pretty neat, right?!

Slow-Cooker Thai Coconut Chicken Soup

We first had this soup, also known as Thom Kha Kai, from the Hot Bar at Whole Foods and instantly fell in love! Since Whole Foods is 45 minutes away, I had to create our own version and it came out so delicious. I made a double batch to freeze half but we unfroze and ate it later that same week! The recipe below is for a double batch so you can freeze some for an easy meal later in the month.

Ingredients:

• 8 cups chicken stock (2 boxes)
• 2 tbsp chili paste (such as Thai Kitchen)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp lemongrass paste (or fresh lemongrass stalk if you can find it. Just don’t skip this ingredient. It’s essential to the taste! I buy this paste in the herb/produce section of our local grocery.)
• 2 lb shredded cooked chicken breasts
• 8oz fresh mushrooms, sliced
• 1 (13 oz) can full-fat coconut milk
• ¼ cup coconut aminos (or soy sauce)
• 3 tbsp raw honey
• Juice of 5 limes, plus zest of 1 lime
• 1 jalapeño, diced
• 1 (14oz) can baby corn
• 1 (8z) can bamboo shoots
• ½ cup bok choy leaves, torn into bited sized pieces
• Chives, for garnish

Combine all ingredients in the slow cooker and cook on low 6-8 hours. Serve garnished with diced chives.

Slow-Cooker Thai Coconut Chicken Soup

Print
Prep time 30 mins
Cook time 6 hours
Total time 6 hours 30 mins
Author: Dawn Warnaar
Ingredients

• 8 cups chicken stock (2 boxes)
• 2 tbsp chili paste (such as Thai Kitchen)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp lemongrass paste (or fresh lemongrass stalk if you can find it. Just don't skip this ingredient. It's essential to the taste! I buy this paste in the herb/produce section of our local grocery.)
• 2 lb shredded cooked chicken breasts
• 8oz fresh mushrooms, sliced
• 1 (13 oz) can full-fat coconut milk
• ¼ cup coconut aminos (or soy sauce)
• 3 tbsp raw honey
• Juice of 5 limes, plus zest of 1 lime
• 1 jalapeño, diced
• 1 (14oz) can baby corn
• 1 (8z) can bamboo shoots
• ½ cup bok choy leaves, torn into bited sized pieces
• Chives, for garnish

Instructions

1. Combine all ingredients in the slow cooker and cook on low 6-8 hours. Serve garnished with diced chives.

Wordpress Recipe Plugin by EasyRecipe 3.2.2807

See all the easy weeknight meals from the blog hop below:

Enjoy!

Let’s Connect - Facebook – Google – Pinterest – Instagram – Twitter – Etsy

The post Slow-Cooker Thai Coconut Chicken Soup (50 Easy Weeknight Meals Blog Hop!) appeared first on Dawn Nicole.