Slow Cooker Curried Coconut Chicken Soup - Lunch
8
Servings
19
Ingredients
0
Comments
This freezer friendly Slow Cooker Curried Coconut Chicken Soup will provide warmth and flavor as the weather cools, but the hearty broth will also keep you healthy through the cold season.
8
Servings
19
Ingredients
0
Comments
Ingredients
- 2 tablespoons Olive Oil
- 2 cups dice Onion
- 2 cups slice Carrot
- 3 cups slice Bell Pepper, Red
- 4 teaspoons mince Garlic, Cloves
- 1 tablespoon peel and mince Ginger, Fresh
- 1 tablespoon Curry Powder
- 4 cups Chicken Broth/Stock
- 1 teaspoon Salt
- 1 ½ tablespoons chop Lemongrass
- 3 cups cook and dice Chicken, Boneless Breasts
- 1 ¾ cups Coconut Milk, Canned
- 2 tablespoons Peanut Butter, Creamy
- 2 teaspoons Soy Sauce
- 2 teaspoons Sriracha Sauce
- 1 teaspoon Sucanat
- 2 cups cook Brown Rice, Long-Grain
- ¼ cups chop Cilantro, Fresh
- 8 individual quarter Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat olive oil in a skillet over medium high heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat olive oil in a skillet over medium high heat.
- Saute onions, carrots, and pepper about 3-4 minutes until they begin to soften.
- Add garlic, ginger, and curry powder and cook 1-2 more minutes until fragrant.
- Pour in broth with salt and lemongrass. Bring to a boil then add to the crock pot with the chicken.
- Cook for 3-4 hours on high or 5-7 hours on low.
- At the end of the cooking time, mix coconut milk, peanut butter, soy sauce, Sriracha, and sucanat in a bowl and add to the soup.
- Cook for 15-30 minutes on high.
- Stir in cilantro just before serving. Serve over hot cooked rice, garnished with lime wedges for squeezing over the soup.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 364
- Total Fat
- 19g
- Saturated Fat
- 11g
- Trans Fat
- 0g
- Cholesterol
- 49mg
- Sodium
- 813mg
- Total Carbohydrates
- 31g
- Fiber
- 4g
- Sugar
- 6g
- Protein
- 20g
- WW Freestyle
- 10