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Nutrition Facts
Serving Size 1 (407g) Recipe makes 4 servings
Calories 416
Calories from Fat 218		(52%)
Amount Per Serving		%DV
	Total Fat 24.3g	37%
	Saturated Fat 20.1g	100%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 122mg		5%
Potassium 679mg		19%
Total Carbohydrate 19.2g		6%
	Dietary Fiber 0.7g	2%
	Sugars 0.6g
Protein 32.8g		65%
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Chicken Curry Soup with Coconut and Lime

Recipe #56864 | 20 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Normaone
Mar 21, 2003

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.

SERVES 4 (change servings and units)

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

1
Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
2
Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
3
Mix in lime juice.
4
Season with salt and pepper.
5
Divide rice between 4 bowls.
6
Ladle soup over rice.
7
Sprinkle with green onions and cilantro.
8
Pass lime wedges separately.
9
Serve.

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Featured Reviews for This Recipe

From: Chef #1130271

On Nov 7, 2009

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.

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From: SPrins

On Oct 25, 2009

We really like this! The only alterations I made were to use vege-chicken (FriChik) instead of "real" chicken. Thanks so much for sharing!! :O)

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From: flygirlprincess

On Sep 19, 2009

This is fantastic. I have made this following the original recipe and then made it a second time by adding an additional can of (lite) coconut milk. I doubled the amount of rice the second time and added a tablespoon of fish sauce (along with a sprinkling of red pepper flakes) and I would say my second attempt is what I'm actually giving 5 stars. Great depth of flavor and a little extra heat made this very special. Also, with the second attempt divided into 5 servings (and using the lite coconut milk) clocks in at 460 calories per serving and 12 grams of fat. Not a bad lunch at all! This was also very simple to make...will definitely put on regular rotation. I think this is better than my fave Thom Kha from the local Thai restaurant!

2 people found this review helpful

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From: ElleFirebrand

On Nov 17, 2008

This was delicious & very easy. I followed the recipe as written. Next time I might double the sauce, as there was a lot of chicken, but not much sauce. I also may consider adding some curry paste, as the curry flavor did not quite come through as I'd hoped. I really enjoyed eating this over rice and will definitely make it again. My husband loved it though he thought it tasted Mexican instead of Thai.