Coconut-Lime Chicken Curry Soup Recipe
Coconut-Lime Chicken Curry Soup Recipe photo by Taste of Home
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Coconut-Lime Chicken Curry Soup Recipe

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I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Lisa Renshaw, Kansas City, Missouri
TOTAL TIME: Prep: 15 min. Cook: 4-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 4-1/4 hours
MAKES: 8 servings


  • 2 cans (13.66 ounces each) light coconut milk
  • 2 cans (4 ounces each) chopped green chilies
  • 8 green onions, sliced
  • 2 teaspoons grated lime peel
  • 1/2 cup lime juice
  • 1/4 cup sweet chili sauce
  • 6 garlic cloves, minced
  • 4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 3 cups cooked basmati rice
  • Minced fresh cilantro

Nutritional Facts

1-1/4 cups: 356 calories, 16g fat (7g saturated fat), 76mg cholesterol, 455mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 23g protein.


  1. Place the first nine ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
  2. Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro. Yield: 8 servings (2-1/2 quarts).
Originally published as Coconut-Lime Chicken Curry Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p70

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my94fb User ID: 8543281 233010
Reviewed Sep. 16, 2015

"This has a wonderful coconut lime flavor, however, I wouldn't call it a soup if you follow the directions to a "t" - it's more like a loose casserole, which is the only reason I didn't give it 5 stars. I ended up adding low sodium chicken broth to loosen it up a bit, but if you don't mind the thicker consistency, it's not really needed because as is it tastes great. Not spicy at all to me - I like super hot food though. Thanks for the recipe Lisa R!"

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