Skip to content
September 11, 2016 / Chris Blum

Coconut Chicken Soup

This soup happened by accident and it’s wonderful! Also whole30 compliant! It’s mostly done in the slow cooker so set it and forget it! Add what ever veggies you like and voila – you got tasty, healthy dinner!

Ingredients:
2 lb boneless, skinless chicken thighs
1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
4 cloves garlic, minced
1 thumb-size piece of ginger
1 – 14 oz can coconut milk
2 tbsp Red Boat fish sauce
3 tbsp coconut aminos or soy sauce 
2 tsp five spice powder
1 large onion, thinly sliced
¼ cup fresh scallions, chopped
3 small zuks, halved lenthwise and into 1/4 inch slices
2 – 3 bell peppers, roughly chopped
10 oz sliced mushrooms

Place onions in the bottom of your slower cooker, place chicken on top.

In a blender combine lemongrass,garlic, ginger, coconut aminos, fish sauce and five spice in a blender. Puree till smooth, poor over chicken.

Close the lid on your slow cooker and cook on low for 4 hours.

Shred chicken, add veggies and cook for 30 more minutes on high (add more coconut milk if needed).

Serve topped with scallions.

Serves 6 – 8.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: