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Ingredients
- 2 1/2 cups dice Chicken, Boneless Breasts
- 2 1/4 cups slice Onion, Yellow
- 28 fluid ounces Coconut Milk, Canned
- 2 cups Chicken Broth/Stock
- 14 ounces Diced Tomatoes, Canned
- 2 tablespoons Red Curry Paste
- 2 tablespoons peel and mince Ginger, Fresh
- 2 tablespoons Fish Sauce
- 2 tablespoons Lime Juice
- 2 cups slice Mushrooms
Serving Day Ingredients
- 1 cup Cilantro, Fresh
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Plaid and Paleo for same day cooking instructions.
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?
- Divide the chicken and onion among the indicated number of gallon freezer bags.
- In a bowl, combine the coconut milk, broth, tomatoes, red curry paste, ginger, fish sauce and lime juice.
- Divide the coconut milk mixture among the bags of chicken.
- Portion the mushrooms among the indicated number of pint freezer bags.
- Label all bags and freeze together.
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.
- Thaw: In fridge
- Empty the soup into the slow cooker.
- Cook on low for 5-6 hours.
- Stir the mushrooms into the soup 20 minutes prior to serving.
- Serve with the cilantro.