• Mike Germaniuk

Slow cooker green coconut curry soup

October is here and that means cozy sweaters, pumpkin spice everything and warm bowls of soup! We made this tasty number last week and have had so many requests for the recipe, we figured we couldn't keep this goodness to ourselves any longer. Side note: how much do you love slow cooker recipes? Such a life saver in these busy fall months!

Slow cooker green coconut curry soup


-2 cans coconut milk

-2 cups Mama's Chicken Bone Broth

-3 tbsp. green curry paste

-3 tbsp. honey

-4 garlic cloves, minced

-2 cooked chicken breasts, thinly sliced

-half of a red onion, chopped

-tbsp finely minced ginger

-1 shredded carrot

-1 cup broccoli/veggies of your choice

-2 tbsp cornstarch + 2 tbsp water

garnish: lemon juice & Fresh Forage microgreens


1. In slow cooker, whisk together coconut milk, Mama's Chicken Bone Broth, green curry paste, honey and garlic and cook on low for 3.5 hours

2. Whisk together corn starch and water to create a slurry and add to slow cooker.

3. Add chicken, onion, ginger, carrot and veggies and cook for another half hour or until thickened.

4. Prior to serving, garnish with Fresh Forage microgreens and a squirt of lemon juice.

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