Coconut-Lime Chicken Curry Soup
“I created this chicken recipe to replicate the flavours 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 meal.” —Lisa Renshaw, Kansas City, Missouri
| Servings | Prep Time | Cook Time |
| 8servings (2-1/2 quarts) | 15minutes | 4-1/2hours |
| Servings | Prep Time |
| 8servings (2-1/2 quarts) | 15minutes |
| Cook Time |
| 4-1/2hours |
Ingredients
- 2 cans light coconut milk 13.66 ounces each
- 2 cans chopped green chiles 4 ounces each
- 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
Portions: servings (2-1/2 quarts)
Units:
|
Ingredients
Portions: servings (2-1/2 quarts)
Units:
|
Instructions
- 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 off fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Recipe Notes
Nutrition Facts
1-1/4 cups: 356 calories, 16g fat (7g saturated fat), 76mg cholesterol, 455mg sodium, 28g carbohydrate (7g sugars, 2g fibre), 23g protein.
