Best Slow Cooker Chicken Curry Keto Soup
Nothing beats a heartwarming and soul-rejuvenating chicken soup. This curry dish is rich, satiating, and loaded with umami flavors. The combination of curry, mushrooms, and coconut milk make for a well-balanced flavor combination that you won’t be able to resist. This Keto soup slow cooker recipe will become one of your go-to options.
How to Make It
Step 1
To a pan over medium heat, add the coconut oil. Finely dice the onions and add them to the pan. Saute it for 3-4 minutes until soft and translucent.
Step 2
Mince the garlic, grate the ginger, and add them to the onion. Cook for 1 minute, then add the curry powder. Cook for another minute while stirring until the curry aroma fills the place.
Step 3
Transfer the curry mixture to the slow cooker. Finely slice the mushrooms and bell peppers and add them to the slow cooker as well. Add the chicken breasts, chicken stock, fish sauce, chili pepper, and salt.
Step 4
Place the lid on and turn on the slow cooker. Cook for 6-8 hours on low, or 4-6 hours on high. The soup is done when the chicken falls apart when you poke it.
Step 5
Take the chicken breasts out of the slow cooker and place them on a plate. Shred them using 2 forks. Return the shredded chicken back to the slow cooker.
Step 6
Mix in the coconut milk and lemon juice. Taste the soup and adjust the seasoning if needed. Ladle it into 6 bowls.
Step 7
Finely chop the cilantro and green onions. Garnish the soup bowls with a little bit of the herbs. Serve immediately!
Ingredients
- Coconut oil
3 tbsp
- Onion
0.5 small
- Curry powder
3 tbsp
- Garlic
2 clove
- Ginger
2 tsp
- Red pepper
0.5 small
- Mushrooms
300 g
- Chicken broth
3 cup
- Chicken Breast Boneless Skinless Raw
3 breast
- Fish sauce (nam pla or nuoc mam)
1 tbsp
- Crushed Red Pepper Flakes
1 tsp
- Salt
0.75 tsp
- Lemon juice
2 tbsp
- Coconut milk
1 cup
- Cilantro
0.25 cup, chopped
- Scallions
2 small – 3″ long