After brining and roasting my first turkey and then forgetting to take a picture with the good camera, I gave up on the idea of a Thanksgiving blog post. I did, however, manage to capture the crowd prior to anyone’s departure. A great group, I tell ya! I’m so incredibly thankful that I was able to celebrate the holiday with each and every face pictured below!
After being such a busy bee over the extended weekend, I awoke on Sunday ready to meal plan. A slow-cooker soup, a polenta dish, and a recreation of a sandwich were on my mind. Slow-cooker soup was first up.
I wanted {always want} a flavorful soup filled with protein and veggies that still felt fresh and light. Broth, lime juice, and cilantro did the fresh trick. And coconut milk, curry, turmeric, and coriander gave the soup a wonderful flavor.
Coconut Curry Chicken Soup
By Published: December 2, 2013
- Yield: 6 Servings
After brining and roasting my first turkey and then forgetting to take a picture with the good camera, I gave up on the idea of a …
Ingredients
- 8 ounces sliced mushrooms
- 4 cups chicken broth
- 4 cups water
- 14 ounces light coconut milk
- handful of fresh cilantro stems removed
- 1 tablespoon coconut oil
- 4 garlic cloves crushed
- 2 medium-sized shallots thinly sliced
- 3 teaspoons red curry paste
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 14 ounces canned baby corn
- 8 ounces canned, sliced water chestnuts
- 5 ounces fresh baby spinach
- 5 ounces fresh snow peas
Instructions
- Sauté until brown and wilted and add to crock pot.
- After 3 hours (or when chicken is cooked through), remove breast meat from bones and shred chicken using two forks.
- In a medium-sized frying pan over medium heat, melt coconut oil and add garlic, shallots, mushrooms, and spices through turmeric.
- Add shredded chicken, the remaining vegetables, and cilantro to the crock pot.
- Cook on high for an additional 30 minutes and serve.
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