The third SlowCookable newsletter and this one is from our first guest contributor!
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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
  1. Cook onion, pepper and carrots in oiled skillet for 3 minutes. Stir in curry powder, garlic, and ginger and cook for 1 minute.
  2. Add chicken, cooked vegetables, and lemongrass to slow cooker. You can throw in any other veggies as well, like peas or celery. 
  3. Stir in 4 cups of water and Better Than Bouillon. Cook on high for 4 hours.
  4. Mix in peanut butter, coconut milk, soy sauce, Sriracha, and brown sugar for last 15 minutes.
  5. Serve over warm jasmine rice and garnish with a handful of crisp bean sprouts. Demolish with fury.
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!

Adapted from Kim Walker's Coconut Curry Soup recipe.

Last week

Spencer's Texas Style Chili

Next week

Pulled Pork



* 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 Thanks!

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