This is a soup for a special occasion. You’ll want to set aside a fair bit of time for this recipe and you’ll need to make sure you’ve got all the ingredients you need ahead of time. Don’t let that put you off though – this recipe is well worth making. It’s delicious!
Coconut Curried Chicken Soup in The Slow Cooker
- 1 tbsp Coconut oil
- 1 c Onions (diced)
- 1/2 c Carrots (sliced)
- 1 c Red bell peppers (diced)
- 2 tbsp garlic (minced)
- 1 tbsp Ginger (grated)
- 1 tbsp Yellow curry
- 2 c Bone broth*
- 1 Lime (halved)
- 3-4 Boneless skinless chicken breasts
- 2 c Coconut milk
- 2 tbsp Almond butter
- 1 tsp Red Boat fish sauce**
- 2 tsp Paleo Sriracha***
- Dash of powdered stevia
- 1/4 c Cilantro (chopped)
- 2 Limes (cut into wedges for garnish)
Turn your slow cooker on high and drizzle some coconut oil in the bottom.
Dice onions, slice carrots, bell peppers, garlic, ginger and add to the crockpot. Also stir in 1 tbsp of curry. Allow these to sauté for 5-8 minutes while preparing the other ingredients.
Lay chicken breasts flat in slow cooker on top of other ingredients. Top with 1 halved lime and bone broth.
Cook on low for 5-7 hours or on high for 3-4 hours.
At the end of the cooking time, mix together coconut milk, almond butter, fish sauce, and sriracha in a small bowl. Once combined, add it to the Crock-Pot and stir to combine.
Remove chicken from the Crock-Pot and shred using 2 forks. Return shredded chicken to Crock-Pot.
Add a dash of powdered stevia, mix well to combine, and taste test for temperature and flavor.
Serve hot and garnish with lime wedges and fresh chopped cilantro.
* Bone broth recipe: https://ultimatepaleoguide.com/super-easy-bone-broth-crockpot/
** Red Boat fish sauce recipe: http://redboatfishsauce.com/faq.html
*** Paleo Sriracha recipe: http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha
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