Friday, November 11, 2011

Coconut Curry Soup

Oh. My. LOVE.
This is my new favorite soup. We’ll be eating it A LOT this soup season.
The coconut milk adds a fantastic depth to the flavor. SO GOOD!

  • 1 can Cream of Chicken Soup
  • 1 cup Water
  • 2-3 tsp. Curry Powder (I used 3 tsp.)
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1-2 lbs. chicken breasts (I used 3 frozen breasts)
  • 2 lbs. Carrots, sliced
  • 2 Yukon Gold Potatoes, cubed
  • 1 cup frozen Peas, thawed
  • 1 can Unsweetened Coconut Milk
  • 1 Red Pepper, diced
  • 1/2 cup Sliced Green Onions

Combine the chicken soup, water, curry powder, salt and pepper. Put carrots and chicken breasts in a crock pot and pour the soup mixture over the carrots and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred or cube and return to crock pot. Add remaining ingredients, cover and cook for 30 minutes on high. Potatoes should be just fork tender when ready.


{Recipe adapted from On Our Dinner Table}

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