Transforming dinner into restaurant-quality seems like a challenge and hassle, yet reading coconut curry chicken soup seems more like a task than a dish. However, a creating a restaurant-quality meal does not have to be an impending doom, this slow-cooker recipe offers all the quality without the worry.

The coconut milk makes the soup creamy with a smooth texture. This Coconut Curry Chicken Soup provides a warmth needed for the impending Fall/Winter season. Whether a cold day has you stuck indoors or a family get together is upon the horizon, soup is the automatic necessity for a blistery day.

When it comes to recipes, finding a decent homemade soup usually tends to be only chicken noodle based broths. However, adding a traditional spice with a creamy texture can add a hint of adventure to a healthy meal. This main paleo dish will upgrade the old school chicken noodle into something exciting!

Print Recipe
Coconut Curry Chicken Soup
Course Main Dish
Cuisine Paleo
Prep Time 28 Minutes
Cook Time 3 1/2 Hours
Servings
People
Course Main Dish
Cuisine Paleo
Prep Time 28 Minutes
Cook Time 3 1/2 Hours
Servings
People
Instructions
  1. Saute the chicken in the coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut milk and the chicken broth and mix well.
  3. Add onions then cook for 3 minutes more.
  4. Add in the carrots, celery, and tomatoes.
  5. Add in the ginger, curry powder, and cornstarch.
  6. Add garlic, salt, pepper, lemon juice.
  7. Cook on medium for about 3 hours in your slow cooker.
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