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Chicken Curry Soup with Coconut and Lime Recipe

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This recipe for Chicken Curry Soup with Coconut and Lime, by , is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelli Turner

Category:
Category:

Ingredients:  
Ingredients:  
1 - 14 1/2 0z. can low-salt chicken broth
1 - 13 1/2 to 14 oz. can unsweetened coconut milk
1/2 tbsp. curry powder
1 jalapeņo chili, seeded and minced
4 boneless, skinless chicken breast halves, cut into 3/4 inch pieces
2 tbsp. fresh lime juice
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Directions:
Directions:
Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.

Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

Use ground coriander instead of cilantro. Do not substitute except any ingredients bottled lime juice for fresh.

Excellent over sticky white rice. You may add carrots, mushrooms, etc., to taste.

Number Of Servings:
Number Of Servings:
4

 

 

 

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