Crockpot Asian Chicken Soup

I like this recipe when my kitchen has some leftover vegetables. It is so easy for a one-pot meal, and the Crockpot® is a friendly kitchen gadget. This recipe mirrors Thai curry soup. However, add more or fewer vegetables to suit one's taste. Enjoy!

Ingredients:
2 chicken thighs skinless and cut up
1 cup carrots, sliced
1/2 onion, sliced
2 garlic cloves, minced
1 tsp fresh ginger, chopped
1 celery stalk, cut into strips
1 red bell pepper, cut as strips
4 small red potatoes, left whole
1/2 cup chicken broth
2 tbs coconut oil
Seasoning ingredients:
2 tbs fish sauce
1 tsp salt
1 tsp sugar
1/2 tsp black pepper
2 tsp curry powder
1 tsp turmeric
Other ingredients:
2 cups coconut milk
1/4 cup water
1 tbs cornstarch
 
Garnish with chopped green onions and cilantro

Directions:
Use one tablespoon coconut oil to grease the insides of a Crockpot.
In a skillet, add the other coconut oil and brown chicken for 5 minutes.

Remove and place in the Crockpot with all the vegetables.
In the same skillet, add onions, ginger, and garlic. Stir and cook until fragrant. Stir in curry powder and turmeric. Cook for 2 minutes.

Add chicken broth and bring to boil. Pour the mixture into the Crockpot. Season with salt, fish sauce, and sugar.

Cover Crockpot and turn the dial to cook from 3 hours or longer depending on your dining schedule.
In the last hour, assuming you come home from work, add coconut milk, cover Crockpot again, and let mixture warm through.

 

Combine the water with cornstarch and add to the Crockpot (if you like thicker soup). Adjust the seasoning and serve in individual bowls or a large bowl as family style.