Coconut Curry Chicken Soup
If you’re a curry fanatic like me, this dish will really strike your fancy. It’s the perfect blend of sweet & salty, creamy & spicy.
I stumbled upon this recipe a few years ago through a friend on Twitter. After seeing the photo & reading the description I knew I had to try making it myself. Not going to lie, there’s a bit of prep work involved but it’s totally worth it — this soup has become one of my absolute favourite slow-cooker dishes.
Like all soups, this one is meant for experimenting. Below is my standard go-to recipe, but you should feel free to experiment with the meats, vegetables, and proportions you use. (I bet it would be delicious with beef — but then again, us Alberta folks think anything with beef is delicious).
Ingredients (servings: 4-6)
- 4 cooked chicken breasts (cubed)
- 1/2 onion (minced)
- 1/2 red pepper (diced)
- 2 carrots (thinly sliced)
- 1 tablespoon Madras (red) curry
- 2 garlic cloves (minced)
- 2 stalks lemongrass
- 1 tablespoon ginger (minced)
- 1 tablespoon Better Than Bouillon
- 2 tablespoons creamy peanut butter
- 1 can light coconut milk
- 2 teaspoons soy sauce
- 2 teaspoons Sriracha
- 1 teaspoon brown sugar
Believe it or not, lemongrass isn’t a commonly used ingredient here in northern Canada so I had to figure out how to prepare it. Thankfully it’s really easy — see this video for ideas!
- Cook onion, pepper and carrots in oiled skillet for 3 minutes. Stir in curry powder, garlic, and ginger and cook for 1 minute.
- Add chicken, cooked vegetables, and lemongrass to slow cooker. You can throw in any other veggies as well, like peas or celery.
- Stir in 4 cups of water and Better Than Bouillon. Cook on high for 4 hours.
- Mix in peanut butter, coconut milk, soy sauce, Sriracha, and brown sugar for last 15 minutes.
- Serve over warm jasmine rice and garnish with a handful of crisp bean sprouts. Demolish with fury.
Adapted from Kim Walker's Coconut Curry Soup recipe.
Spencer's Texas Style Chili
* This week's recipe is brought to you by my good friend, and guest contributor, Kyle Fox. Every few weeks I'll have someone from the mailing list submit a recipe. If you'd like to do so, please email me (Spencer) at firstname.lastname@example.org. Thanks!
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