Cooking Recipes - Coconut Thai Chicken Soup (with Chicken to spare)

Coconut Thai Chicken Soup (with Chicken to spare)

Sunday, September 13, 2020

All Day

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Event Description

Add to a slow cooker:
1 onion quartered, several peeled garlic cloves, several kaffir lime leaves and a tsp of kaffir lime powder, 1/4 cup apple cider vinegar or lime juice, 1 can coconut milk, tbls or lemon grass and liquid, 1/2 cup or more of coconut flakes, 4-6 dried chilies, 1-2 tbls coconut oil, 2-3 sliced peaches and/or plums, 1-2 cups sliced or grape tomatoes, 2-3 cups chopped green beans, 1 whole chicken, and salt to taste. Cook for 4-6 hours on high. Flip the chicken if you like half way through, and/or brown the chicken in the oven at the very end. Fish out the bones to make broth, and take out the large chicken pieces like the breast for chicken salad, shred for tacos or enchiladas, etc. Shred the remaining small pieces in the soup. Garnish with cilantro.

Crockpot, paleo