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Adventure Begins in the Kitchen

Coconut Curry Chicken Soup

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 Coconut Curry Chicken Soup 2

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!

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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.

Sauteed Vegetables

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.

Crock Pot Curry Soup

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Coconut Curry Chicken Soup

By Kristin 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

Instructions

  1. Sauté until brown and wilted and add to crock pot.
  2. After 3 hours (or when chicken is cooked through), remove breast meat from bones and shred chicken using two forks.
  3. In a medium-sized frying pan over medium heat, melt coconut oil and add garlic, shallots, mushrooms, and spices through turmeric.
  4. Add shredded chicken, the remaining vegetables, and cilantro to the crock pot.
  5. Cook on high for an additional 30 minutes and serve.

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