Curried Coconut Chicken Soup

By BClover

Servings: 8

Ingredients

• 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

Details

Adapted from onceamonthmeals.com, adapted from Art of the Slow Cooker, by Andrew Schloss

Preparation

Step 1

Directions:

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.
Freezing Directions:

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.