Name: Slow cooker chicken curry soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz Yukon Gold potato, diced into 3/4-inch pieces; 3/4 medium carrot, sliced into 1/4-inch rounds; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 1/2 tsp ginger, grated; 2 3/4 tsp red curry paste; 1/2 cup light coconut milk; 1 cup reduced-sodium chicken broth; 3/4 tsp fish sauce; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped; 1/4 tsp salt

Nutrition

Per serving

435 calories

Protein: 47g; 43% of calories
Carbs: 39g; 36% of calories
Fat: 10g; 21% of calories

Instructions

Prep 15 min · Cook 4 hr

In a 1.5-quart slow cooker, combine the potato, carrot, onion, garlic, ginger, curry paste, chicken broth, fish sauce, and salt. If using a large slow cooker, place these ingredients in a small oven-safe dish inside the cooker to ensure they are submerged. Stir to dissolve the paste.
Cover and cook on high for 3 hours until the vegetables are nearly tender.
Stir in the chicken and coconut milk. Cover and continue cooking on high for 45 to 60 minutes. Done when the chicken is opaque in the center and the potatoes are fork-tender, 165°F.
Turn off the heat. Stir in the lime juice and fresh cilantro. Taste and adjust with a pinch more salt if needed before ladling into a bowl.

Nutrition

Ingredients

Instructions

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