A beautifully warming Slow Cooker Coconut Chicken Soup that’s super easy to make and perfect to take to work with you for a satisfying lunch on those crazy busy days! The creaminess of coconut milk combined with a little kick of chili and turmeric will surely make it a staple in your meal planning.
- 40 grams Carrot brunoise
- 40 grams Red bell pepper or capsicum, diced
- 10 grams Spring onion, sliced
- 1 clove crushed garlic
- 75 grams Raw chicken breast
- 1 cube chicken stock
- 200 milliliters Water, to dissolve the bouillon cube
- ½ whole Lemon juice
- 1 teaspoon Thai fish sauce
- 1 teaspoon Turmeric
- 1 pinch Chili flakes
- 1 teaspoon lazy ginger
- 150 milliliters Light coconut milk
- ¼ cups Finely chopped cilantro
Add the carrot, bell pepper, spring onion and garlic to the slow cooker. Place the chicken breasts on top.
Dissolve the stock cube and water in a bowl. Add lemon juice, fish sauce, turmeric, chili flakes and ginger and mix well. Pour over chicken and vegetables. Cook on high heat for 2-3 hours or on low heat for 4-5 hours.
Fifteen minutes before serving, remove the chicken and use 2 forks to shred it. Return to the slow cooker, pour in the coconut milk and add the chopped cilantro. Mix well.
Serve with a few extra spring onions and sprinkled cilantro on top, if desired.