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Coconut-Lime Chicken Curry Soup

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 (2-1/2 quarts)

Ingredients

  • 2 cans (13.66 ounces each) light coconut milk
  • 2 cans (4 ounces each) chopped green chiles
  • 8 green onions, sliced
  • 2 teaspoons grated lime zest
  • 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 9 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.
Nutrition Facts
1-1/4 cups: 356 calories, 16g fat (7g saturated fat), 76mg cholesterol, 455mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 23g protein.

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Reviews

Click stars to rate
Average Rating:
  • KRISTIN
    Jan 29, 2020

    Very strong lime flavor. Needs the jasmine rice to bulk it up.

  • jstowellsupermom
    Dec 1, 2019

    This was a great, creamy soup!

  • Maureen
    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.

  • my94fb
    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!