Slow Cooker Coconut Soup

Prep time, 20 mins.  Cook time, 5-6hrs.

I was leaving the house in half an hour and wouldn’t be home until 7pm, so a crockpot meal was in order.  I had only my homegrown whole chickens, so I grabbed a small one (fully frozen) and tossed it in my Instant Pot for 20 minutes on pressure cook (so that it would thaw a little bit) while I chopped my veggies.

  • 1 whole chicken (pieces work of course!)
  • 1 med onion, diced
  • 3+ cups of diced carrots
  • 1 big knob of ginger, sliced in big pieces  (galangal is even better if you have it)
  • 4 ribs of celery, chopped
  • 3 red peppers, chopped
  • 1/2 a head of garlic, cloves peeled
  • 1 6″ piece of lemon grass, bruised
  • 5 Kaffir Lime Leaves
  • 1 Star Anise
  • 2 tsp Epicure’s Indonesian Seasoning (or Madras Curry or Thai seasoning)  In my version I used 2 tsp of Cinco pepper.
  • 2-3 cups Epicure’s Chicken Bouillon

Toss everything in your crockpot, and cook on low 5-6hrs.  Take out your chicken, remove bones & skin and shred the meat.  Remove the star anise, lime leaves, lemon grass and ginger chunks and discard.

Add chicken meat back into your pot and add:

  • 4 cups of coconut milk – real Thai tetra packs are my fav
  • juice of one lime
  • 2-3 Tbsp of Fish Sauce

Cook 30mins on high to have all flavors meld.  Serve.



Zippy Ginger Dipping Sauce

This is a take off on Epicure’s Japanese Ginger Sauce.

3/4 cup mayo (you can find my recipe here)

1 Tbsp Fresh grated Ginger

1 Tsp Epicure’s Teriyaki Seasoning

1/2 Tsp Epicure’s Indonesian seasoning (use less if you don’t like heat)

2 Tbsp Lite Soy sauce

1 tbsp Rice Vinegar (or Apple Cider)

Mix together and devour.  Amazing with Mushrooms especially.  :)