Coconut-Lime Chicken Curry Soup Recipe

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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

Read Reviews
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4-1/4 hours

Ingredients

  • 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

Directions

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.
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

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.

  • 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
  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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Reviews forCoconut-Lime Chicken Curry Soup

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MY REVIEW
Maureen User ID: 9317786 277759
Reviewed Nov. 14, 2017

"Much too much lime! The spice was good but the lime overpowered everything else. I love this idea and will keep the basics around to tweak to fit our tastes better. Add some veggies to give it some texture and variety also."

MY REVIEW
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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