Name: Curried Coconut Chicken Soup
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Yield: 6 Servings
Ingredients: 2 teaspoons hot pepper sauce, such as Sriracha; 1½ pounds boneless, skinless chicken breast, cut into ½-inch cubes; 2 medium onions, cut into ¼-inch dice; 2 tablespoons vegetable oil, divided; 3 large stalks lemongrass, trimmed and cut into thin slices (see Trimming Lemongrass); 1 carrot, peeled and cut into thin slices; ½ red bell pepper, cut into ¼-by-1-inch strips; 1 can (about 14 ounces) coconut milk; 2 teaspoons soy sauce; 4 cups chicken broth; 2 tablespoons creamy peanut butter; 1 tablespoon Madras curry powder; 1 tablespoon minced gingerroot; 4 cloves garlic, minced; 1 teaspoon light brown sugar; ¼ cup coarsely chopped fresh cilantro leaves; 1 teaspoon kosher salt

Preparation info

6
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

As a rule, boneless, skinless chicken breast does not do well in a slow cooker. Its lean, pale fibers are designed for a speedy sauté or a quick turn under a broiler, rather than a prolonged simmer. And yet it is so ubiquitous in the modern kitchen that I felt compelled to find a way to use it to its best advantage in this book. This soup is the result. I tried it first with boneless thighs, which are usually preferable when slow-cooking, but found they made a gamey broth. The chicken breas