We're excited to announce some improvements to your meal planning! Learn More

Slow Cooker Curried Coconut Chicken Soup

This freezer friendly Slow Cooker Curried Coconut Chicken Soup will provide warmth and flavor as the weather cools, but the homemade broth will also keep you healthy through the cold season.
8 Servings Recipe By Pin Print
Slow Cooker Curried Coconut Chicken Soup

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
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ¼ cups chop Cilantro, Fresh
  • 2 cups cook Brown Rice, Long-Grain
  • 8 individual quarter Lime

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil in a skillet over medium high heat.
  2. Saute onions, carrots, and pepper about 3-4 minutes until they begin to soften.
  3. Add garlic, ginger, and curry powder and cook 1-2 more minutes until fragrant.
  4. Pour in broth with salt and lemongrass. Bring to a boil then add to the crock pot with the chicken.
  5. Cook for 3-4 hours on high or 5-7 hours on low.
  6. 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.
  7. Cook for 15-30 minutes on high.
  8. Stir in cilantro just before serving. Serve over hot cooked rice, garnished with lime wedges for squeezing over the soup.

Freeze For Later Cooking Directions

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?

  1. Heat olive oil in a skillet over medium high heat.
  2. Add and saute onions, carrots, and pepper about 3-4 minutes until they begin to soften.
  3. Add garlic, ginger, and curry powder and cook 1-2 more minutes until fragrant.
  4. Pour in broth with salt and lemongrass. Bring to a boil then add to the crock pot with the chicken.
  5. Cook for 3-4 hours on high or 5-7 hours on low.
  6. At the end of the cooking time, mix coconut milk, peanut butter, soy sauce, Sriracha, and sucanat in a small bowl and add to the soup.
  7. Cook for 15-30 minutes on high.
  8. Allow to cool.
  9. Divide soup into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat soup on stove for 8-10 minutes.
  2. Stir in cilantro leaves.
  3. Serve over hot rice with lime wedges to squeeze over soup.

34 Comments

Join the discussion
  1. Do you think you could use fat free or low-fat milk with coconut milk mixed to cut some of the calories from the coconut milk?

    1. Yes, you could do that if you are looking to cut calories. We whole foodies tend not to shy away from a little healthy fat. πŸ™‚

      1. Hey Kim,In most soup type recipes, you can replace coconut milk with “Lite Coconut Flavoured Evaporated Milk”. I’ve never had an issue doing this in the past, and I don’t think you’d have an issue with this recipe either. It’s certainly what I plan to do!

    1. I don’t think it would ruin it to leave out the peanut butter, althought it isn’t overwhelming. The spice isn’t overwhelming either. My small children quite enjoy this meal.

    1. I personally like to use cooked chicken in this recipe (I tend to use left over chicken from another meal or from making the broth). However, I think you could use raw chicken. Just make sure that your crock pot will cook it thoroughly.

    1. I think you could make substitutions on the curry powder. Just be aware that it may have a slightly different flavor. Truthfully my favorite curry is a Thai style red.

      1. Hmm… I also love Thai red! I could only find it as a paste at the store… does that sound right? Do you think it would be a 1:1 substitution using the paste? I’m really looking forward to trying this one!

        1. Yes, you could make a 1:1 substitution with the red curry paste. I think I’m going to have to try this too because I love red curry!

        2. Wow! Tried this and Loved it with the original Madras curry powder – will definitely try with the Thai Red, too, but it was great. Even my dad who is, shall we say, not brave about trying different flavors gave this a thumbs up! I liked that the flavors really came across as Thai-inspired (to me). Thanks! πŸ™‚

  2. The cooked chicken doesn’t get too tough over that long of a slow cook process? It almost seems like you’d want to add it in near the end? I have some rotisserie chicken (white and dark of course) — would that do fine the whole time?

  3. You can buy lemongrass in a paste form located in the produce section of your grocery store – they have it at my super walmart. I however, did not add the lemongrass and it turned out fantastic. I also bought pre cooked frozen chicken breast – I defrosted them in the microwave then diced them. The soup came out perfect.

  4. Hello, I’m a little confused, this seems like a thai recipe but isn’t madras curry powder from India not Thailand? If so, then wouldn’t thai red curry paste be a much better choice?

    1. I believe you are right. If you want, you could substitute your favorite curry paste. It may give it a more of an authentic Thai flavor. Let us know if you try it!

  5. I wanted to provide kudos to the chef here.I made this recipe last night and it was excellent. I added halved cherry tomatoes towards the end of cooking and used red Thai chili paste and a dash of fish sauce but these were my only modifications. My husband loved it! As I wasn’t serving to kids I did amp up the spicy factor a bit. This one is a keeper.

    1. Margaret! Thanks so much for sharing your adaptions to this recipe! It sounds delicious with those alterations! So glad you enjoyed it!

  6. I’m so glad I found this recipe of yours! I made it last night and it was divine. I like spicy hit but I dialed it back a bit for my BF. Half the fun of slow cooker is the aroma while cooking. This excels in that department! And so flavorful. Thank you!

    1. Yipee Betty – so glad you loved this! There is nothing better that the aroma of a meal in the slow cooker!

  7. Overall- this is a good starting recipe but needs a few tweaks. The spice level of this meal was great- but I think there could be a few variations for more flavor. First of all, I don’t think sauteing the meal prior to the crock pot is necessary. The vegetables were extremely soft after 4 hours of being on high. Also- I added dashes of cumin, gran masala and about a tbsp more of Curry to ensure there was enough flavor along with the spice. If the color goes more gray, add Tumeric which will keep the pretty orange flavor and add a lot of health benefits as well!

  8. I think some of the ingredients are missing from the page. Right now, all it has is
    ΒΌ cups chop Cilantro, Fresh (serving day)
    2 cups cook Basmati Rice (serving day)
    8 individual quarter Lime (serving day)\Could you please put the other ingredients up again? Thank you!!Or maybe my computer is broken… πŸ˜€

    1. Kaitlin: I think perhaps it is your computer? I am seeing all ingredients listed. Try restarting your computer and if that doesn’t work, maybe clearing the cache and restarting. Hope that helps!

Leave a Reply

Your email address will not be published.