Coconut Curry Soup
Coconut curry soup – just one cutting board and your crockpot then you’re on your way to this wintery soup. It warms the house and your belly. Try it today! Oh, and it’s gluten free, total bonus.
Servings: 6
Ingredients
- 500 ml of vegetable stock
- 800 ml of coconut milk not the light kind - it's too watery
- 2 tablespoons of curry paste soy sauce and brown sugar
- 3 tablespoons of peanut butter
- large red pepper
- white onion
- 1 tablespoon of fresh ginger
- 2 large chicken breasts
- 1 1/2 cup of peans
- fresh cilantro for garnish
- rice to serve over
Instructions
- First - gather all of your ingredients and get the crock-pot out.
- Get out the cutting board and dice the red pepper, the onion and the ginger.
- Then, dice the fresh chicken into small cubes.
- Add the first six ingredients to the crockpot and whisk together.
- Then, add in the next four. Stir and cook for 3 1/2 hours on high.
- Lastly, add in the peas and cook for another hour.
- Serve over cooked brown rice or even rice noodles. Top with fresh cilantro and you're all set!