[1 MIN Read]
Adapted from Cooking for Chemo
A favorite Asian soup, the taste is sweet and spicy with aromatic curry notes. Weight is medium but can be balanced with lemongrass. The texture is soupy. Good for people with low to moderate treatment side effects. Best categorized as south East Asian.
Please enjoy this recipe
Prep Time: 15 mins Servings: 6 people
Cook Time: 45 mins Author: Chef Ryan Callahan
Equipment
Cutting board, Chef’s knife, and Slow cooker
Ingredients
• 3 chicken breast
• 3 red potatoes chunked
• 1 small bag of carrots chunked
• 1 onion red yellow or white
• 1/2 celery bunch chopped
• 1 can coconut milk
• 2 c. cow’s milk
• 32 oz. chicken stock/broth low sodium
Flavor Balancers
• kosher salt to taste
• black pepper to taste
Aromatics
• 1 tsp. ground ginger
• 2 tsp. cinnamon
• 1 tbsp. lemongrass pureed
• 2 bay leaves
• 3 tbsp. red curry
Cooking Directions
Chunk up all vegetables and meat. Place in the slow cooker on high for 4 hours. Add salt and pepper to taste. Serve with jasmine rice on the side.
Notes
Lemongrass adds a nice, clean finish, especially for people who are having trouble with flavors. This curry should be sweet. Add sugar as needed, especially to combat metallic tastes. For metallic tastes, add 1/2 a lime sliced into cocktail wedges with juice. Remove limes before serving.
About the Author
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