Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Coconut Chicken Soup
Print Recipe
Save Recipe
Saved Recipe!
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
2
tablespoons
olive oil
3
pounds
boneless skinless chicken thighs
cut into 2 inch cubes
1
large
onion
chopped
4
cloves
garlic
chopped
1
large
jalapeno
seeded and chopped
1
lemon
juiced and zested
2
teaspoons
hot curry powder
1/2
cup
chopped fresh cilantro
1/2
cup
white wine
or low sodium chicken broth
1
14-oz. can
unsweetened coconut milk
Sea salt and freshly ground black pepper
to taste
Parmigiano-Reggiano cheese
for garnish
Instructions
In a large skillet, heat 2 tablespoons olive oil over medium heat and sear chicken 3 to 5 minutes per side until golden.
In a large slow cooker, add chicken and next 9 ingredients (onion through salt and pepper) cook on low for 8 hours until chicken is cooked through.
In a large blender or food processor, puree soup in batches. Serve with Parmigiano-Reggiano cheese.
Notes
SERVING SUGGESTION:
A big spinach salad.
VEGETARIAN:
Use canned white beans instead of chicken thighs and adjust cook time.
GLUTEN FREE:
Make sure white wine (or chicken broth) is gluten-free.
NUTRITION:
422 Calories; 23g Fat (50.2% calories from fat); 46g Protein; 6g Carbohydrate; 2g Dietary Fiber; 191mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fruit; 3 Fat.
Tried this recipe?
Let us know
how it was!