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A beautifully warming slow cooker coconut chicken soup, super easy to make and perfect to take to work with you for a satisfying lunch on those crazy busy days! The creaminess from the coconut milk combined with a small kick from the chilli and turmeric will surely make this a staple in your meal planning.
Add carrot, pepper, spring onion and garlic to the slow cooker. Place the chicken breasts on top.
Dissolve stock cube and water in a jug. Add lemon juice, fish sauce, turmeric, chili flakes and ginger and mix well. Pour over the chicken and vegetables. Cook on high for 2–3 hours or low for 4–5 hours.
Fifteen minutes before serving, remove chicken and use 2 forks to shred. Return to the slow cooker, pour in the coconut milk and add chopped coriander. Stir well.
Serve with some extra spring onions and coriander sprinkled over the top, if desired.
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