Coconut and Chicken Curry Soup

Nine months of the year we grill almost every night.  It is a healthy, tasty and quick way to prepare meats, veggies, flat breads, and even dessert!  So on these cold, dark days of winter my family eats much differently than the rest of the year.  This time of year my slow cooker becomes my best friend, and we eat soup, soups, and more soups.  Soup is the best way for us to warm our bones, and feel satiated on cold evenings.

I transformed this recipe from Cooking for Seven to suit our needs and tastes and it has become one of our cold weather favorites.  EVERYONE gobbles it down, and if there is any left it reheats the next day beautifully for lunch.  That is IF there is any left.  There rarely is.  You could prepare it the way Cooking for Seven does, but I love smelling it in the slow cooker all day.  It fills the house with the smell of WARMTH!

Coconut and Chicken Curry Soup

• 3-4 boneless, skinless chicken breasts
• 1/2 of a large onion, chopped fine
• 1 tablespoon grated fresh ginger
• 1 1/2 cups fat free chicken broth
• 1 can (14 ounces) unsweetened coconut milk (I use light)
• 2 teaspoon curry powder
• 2 tablespoons lime juice (or a little more to taste)
• 1 small green bell pepper, sliced thin
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1/2 cup unsweetened chipped coconut
• 2 cups freshly cooked jasmine rice

Add the first seven ingredients to the slow cooker.  Cook on low for 6-8 hours. 

In the last hour of cooking open it up and shred the chicken.  Add the sliced green pepper. 

Serve spooned over jasmine rice and garnish with the cilantro and chipped coconut on top.  Heaven!
Makes approximately 6 servings