I honestly LOVE Indian and Thai food, the aroma and flavour get me so excited as they please all the senses. This dish also looks so beautiful with all the rich colours, it smells incredible and tastes even better. This is my kind of comfort food, I feel warm, cozy and satiated after meal time without the heaviness. The best part is you can toss all ingredients in the crockpot for a really easy dinner, why not let the kitchen appliances do all the work?
This dish also has quite a few health benefits so not only is it delicious it is has some serious super foods that can help fight off the common cold which is so needed this time of year.
Ginger – is great for digestion, reduces inflammation and can help fight off infection
Garlic – prebiotic which is like miracle grow for probiotics
Lemon grass – great source of iron and potassium AND also helps to fight off the common cold (which our house has recently been hit hard with and is common this time of year).
Lime & red pepper – great source of Vitamin C (helps with immune function)
Carrots – Vitamin A (beta-carotene)
Cilantro – amazing at removing heavy metals in the body and protects against oxidative stress
Chicken or Chickpeas – Lean protein source
Coconut milk – healthy fat that is a Medium Chain Triglyceride (MCT) which helps to keep you fuller longer
Healthy eating doesn’t have to be hard and it doesn’t require hours in the kitchen. It just takes a little organization and prep. Add this into your meal prep Sunday routine by tossing everything into the crockpot and you have an amazing dinner or lunches for the week.
Crockpot Thai Coconut Curry Chicken Soup
Makes: 6-8 servings
Prep Time: 10 minutes
Cook Time: Slow Cooker low 6-7 hours
2 cloves garlic, minced
1 inch ginger, shredded or minced
4 boneless skinless chicken, cut into 1-2 inch cubes(or 4 cups chickpeas)
4 cups vegetable broth
3 tablespoons red curry paste
1 (15-19 oz) can coconut milk
2 tablespoons soy sauce or tamari
3 inches lemon grass (optional but recommended)
1 red pepper, diced
2 carrots, peeled and chopped
2-3 cups chopped spinach or kale
1. Place all ingredients except spinach in crockpot except spinach.
2. Cook on high 4 hours or low 7-8 hours.
3. Add spinach 5-10 minutes before serving.
4. Serve with a drizzle or reserved coconut milk and garnish with fresh cilantro.
Note For Lemon Grass – For lemon grass chop off end and use bottom 3 inches only. Peel off outer tough layer, then smash with meat tenderizer or bottle to allow fragrant oils to come out. Place in entire piece in crockpot and use a bay leaf removing before serving.
Note for Presentation – I like to reserve a little bit of coconut milk so I can drizzle on the top before serving, it makes it look prettier and shows that you are cooking with love.
If you make this recipe I would love to hear what you think in the comments below. As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them because who doesn’t love free healthy recipes?
Thanks so much for being here and being apart of this community. I appreciate your support by visiting this website and making the recipes.
Happy Meal Prep Sunday,