Ingredients for Chicken Curry Soup With Coconut And Lime
- Reduced Sodium Chicken Broth
- Unsweetened Coconut Milk
- 2 tablespoons Thai green curry paste (or powder)
- Jalapeno Chile
- Boneless Skinless Chicken Breast Halves
- Fresh Lime Juice
- Salt And Pepper
- Green Onion
- 2 tablespoons chopped cilantro
- Cooked White Rice
- Lime Wedge
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How to Make Chicken Curry Soup With Coconut And Lime
- In a heavy medium saucepan, combine 4 cups chicken broth, 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons Thai green curry paste (or powder), and 1-2 Thai chilies, finely chopped (adjust to your spice preference). Bring to a simmer over medium heat.
- Add 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces. Simmer until chicken is cooked through, about 5-7 minutes, stirring occasionally.
- Stir in 2 tablespoons fresh lime juice.
- Season generously with salt and pepper to taste.
- Cook 1 cup of rice according to package directions.
- Divide cooked rice among 4 bowls.
- Ladle the soup over the rice.
- Garnish with 2 tablespoons chopped green onions and 2 tablespoons chopped cilantro.
- Serve immediately with lime wedges for extra zing.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
98g
Carbs
6g