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.
Preparation:
To cook:
Level: Easy
Serves: 1
Ingredients
- 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
Preparation
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.
