Chicken Curry Soup with Coconut and Lime

Name: Chicken Curry Soup with Coconut and Lime
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (14 1/2 ounce) can reduced-sodium chicken broth; 1 (14 ounce) can unsweetened coconut milk; 1/2 tablespoon curry powder; 1 jalapeno chile, seeded and minced; 4 boneless skinless chicken breast halves, cut into 3/4 inch pieces; 2 tablespoons fresh lime juice; salt and pepper; 1/4 cup green onion, chopped; 1/4 cup cilantro, chopped; 1 cup freshly cooked white rice; lime wedge

Community Pick

Submitted by Normaone

"Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy."

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photo by Lynne the Pirate Queen

Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (14 ounce) can unsweetened coconut milk
¹⁄₂ tablespoon curry powder
1 jalapeno chile, seeded and minced
4 boneless skinless chicken breast halves, cut into 3/4 inch pieces
2 tablespoons fresh lime juice
salt and pepper
¹⁄₄ cup green onion, chopped
¹⁄₄ cup cilantro, chopped
1 cup freshly cooked white rice
lime wedge

directions

Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
Mix in lime juice.
Season with salt and pepper.
Divide rice between 4 bowls.
Ladle soup over rice.
Sprinkle with green onions and cilantro.
Pass lime wedges separately.
Serve.

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Reviews

What a quick and easy recipe!<br/>I love anything with curry and a great soup. There are times when a recipe state it's a quick one and end up being one that twice the stated time.<br/>One thing that I always do prior to preparing a new recipe is to read all the previous reviews. I followed quite a few suggestions by other reviewers. I increased the curry to 1 tablespoon, added 2 tablespoons of fish sauce, 1 tablespoon of garlic and 1/2 tablespoon of red pepper.<br/>It was so good that my only regret was not making extra!<br/>I will be making this recipe quite often!

airlink diva
Recipe was good but it felt like it was missing something, can't really figure out what it is though. Also, made it twice, second time we added another can of coconut milk which made it better, but it was still missing something.

coronajf
Imade the soup with just one minor change; I used 1 1/2 cans of fat free reduced sodium chicken broth. My wife, who does not like curry dishes had two bowls. Need I say more?

Pat Peper
Made this for dinner the other night and it was good, but we all thought it needed more salt. Easy fix, we will continue to make this, DD thought it would be good with shrimp in place of chicken too. thank you for sharing with us.

Stephanie S.
Added a bit of lemongrass paste and this was amazing. Might try it with Thai fragrant rice next time, instead of the usual rice.

Crechemom

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Tweaks

I made this last week (my first time making coconut curry) and it was absolutely delicious! I used lite coconut milk and low sodium chicken broth, both from Trader Joe's. I also used shrimp instead of chicken. I can't remember if I added more curry powder (I think I did), or if I added fresh garlic (I don't think I did, but just not sure). Will have to experiment next time to find out. In the meantime, this is definitely a keeper. Thanks!

Goody2shz