This coconut curry soup is so full of flavor, it will rock your taste buds!! I love this spicy dish for a comforting wintertime meal. Not to mention, it’s incredibly healthy and super easy. Bonus!
6 small organic boneless chicken breasts
1 tbsp olive oil
2 (14oz) cans (full fat) coconut milk
2 1/2 cups chicken broth
2 tbsp lime juice
3 cloves garlic, minced
1 tsp sea salt
1 tsp freshly ground black pepper
3 tbsp red curry paste
1 tbsp Thai sweet basil, chopped or dried basil
1 cup chopped sweet onion
1/2 head cabbage, chopped
Brown chicken breasts in a large skillet over medium-high heat for about 2 minutes per side. Transfer chicken breasts to the slow cooker. Stir all other ingredients together, mixing until paste is completely dissolved. Pour into crockpot over chicken. Fold in onion and cabbage and stir well. Cook on low 6 hours, stir down cabbage after a couple of hours to prevent it from sticking to the sides. The cabbage should be submerged in the broth after stirring. Shred chicken before serving.