Taste of Home
Coconut-Lime Chicken Curry Soup
TOTAL TIME: Prep: 15 min. Cook: 4-1/4 hours
YIELD: 8 servings (2-1/2 quarts).
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
Ingredients
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2 cans (13.66 ounces each) light coconut milk
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2 cans (4 ounces each) chopped green chiles
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8 green onions, sliced
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2 teaspoons grated lime zest
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1/2 cup lime juice
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1/4 cup sweet chili sauce
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6 garlic cloves, minced
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4 teaspoons curry powder
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1/2 teaspoon salt
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2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
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3 cups cooked basmati rice
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Minced fresh cilantro
Directions
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1.
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.
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2.
Skim off 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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