Slow Cooker Curried Coconut Chicken Soup
This is it – the last few days of summer! My husband’s family likes to make an annual trip to the beach around this time every year, and I’m looking forward to that. But I’m also looking forward to ending of our summer travels, settling in for the fall and winter, and eating some warm, cozy, comfort food. Soup makes an occasional appearance on our table in the summer, especially spicy ones like this. But in the winter we eat soup at least once a week. Soups are the perfect way to use left over meat and incorporate homemade bone broths. We talked about some of the benefits of bone broth last week, but let me just remind you that they are a wonderful immune booster as we head into the cold and flu season and as kids head back to school and swap germs with their friends. When your kids (or worse you) are sick, it is tough to get a nourishing meal on the table. You’ll be thankful you packed this away in the freezer when a sick day inevitably rolls around. The broth is packed with germ fighting power, but the mild spice (or quite spicy if you like extra Sriracha like me) will clear out the sinuses.
One final note, you may be wondering if this is a kid friendly meal. Rest assured it is only mildly spicy, and you can adjust to taste by adding more or less curry powder and Sriracha. And I know all kids are different, but my kids love this meal. They would also live on peanut butter if I let them. I find if I’m faithful on my part to provide variety, most of the time they seem to enjoy it, even if they’re apprehensive at first.
Curried Coconut Chicken Soup
Kim @ Onceamonthmom.com, adapted from Art of the Slow Cooker, by Andrew Schloss
- 2 Tablespoons olive oil
- 2 cups diced onions
- 2 cups sliced carrots
- 3 cups sliced red bell peppers
- 4 teaspoons minced garlic
- 1 Tablespoon grated ginger
- 1 Tablespoon Madras curry powder
- 4 cups homemade chicken broth
- 1 teaspoon salt (or to taste)
- 3 stalks lemongrass, crushed
- 3 cups chopped, cooked chicken
- 1.75 cups coconut milk
- 2 Tablespoons creamy peanut butter
- 2 teaspoons soy sauce
- 2 teaspoons hot pepper sauce (such as Sriracha)
- 1 teaspoon sucanat (or brown sugar)
- .25 cups chopped cilantro
- 2 limes, cut into wedges
- 2 cups basmati or jasmine rice, cooked
Heat olive oil in a skillet over medium high heat. Add and 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, hot pepper sauce, and sucanat in a small 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.
Cook soup as directed above. Reserve cilantro and lime wedges for serving day. Cool soup and store in freezer bags. Store rice in separate freezer bags and store along with soup until serving day. To serve: Thaw and reheat soup. Stir in cilantro leaves. Serve over hot rice with lime wedges to squeeze over soup.
**conversion chart image provided by Erik Spiekermann