Coconut, Ginger, Mushroom Soup

I accidentally made this amazing soup on Friday. It was one of those recipes that evolved while I was making it and the end result was nothing like what I had started out with. It is predominantly a Thai flavor profile, but there’s a hearty, comfort food goodness to it. Easy adaptation to a vegan dish. This a great crock pot, make-ahead meal! The recipe below makes 10 servings.   Its Paleo friendly, with no grains and only 17 grams of carbs per serving. The coconut cream makes it very satisfying and at only 311 calories per serving, its an easy on-the-go lunch to pack to work!

  • 1 whole chicken, about 2-2.5 lbs
  • 1 T coconut or avocado oil
  • Large, sweet onion, chopped
  • 7 cloves garlic, minced
  • 9 TBSP grated fresh ginger
  • 8 cups chicken stock
  • 1 lb crimini mushrooms, sliced
  • 1 lb shiitake mushrooms, sliced (these are pricey, you may use any other mushrooms you like. I just prefer the shiitake texture)
  • 2 cans coconut cream ( I prefer Trader Joe’s thick and rich)
  • 2 t salt
  • 2 cans sliced bamboo shoots
  • 2 cans sliced water chestnuts
  • 1/2 lb of snow peas, end trimmed
  • Garlic-Chili paste, to taste
  • Cilantro leaves, to taste

Put chicken in slow cooker and cover with chicken stock, salt lightly and cook until the chicken is falling off the bone. I leave mine overnight on low.

Remove chicken from slow cooker and allow to cool. Be sure and use a slotted spoon to check the stock for any bones that may

In a large pan or cooking pot, melt coconut oil on med-high. Add chopped onion and minced garlic.   Cook until translucent and then add all the mushrooms and the ginger. Stir and cover for 3-4 minutes, until the mushrooms just start to cook. Add 2 cans of coconut cream and salt. continue stirring to coat all the veggies. Add trimmed snow peas, reduce heat to low and cover for 2-3 minutes. Carefully add all contents of pot to slow cooker. stirring to mix the stock with the creamy mixture.

Shred cooled chicken and add to slow cooker. This can be served immediately or kept warm for later.

VEGAN OPTION*** use vegetable broth in the slow cooker and either increase mushrooms or add other veggies/tofu of choice.

I like mine with Chile paste and cilantro, lots of both.



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