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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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