Chicken Curry Soup with Coconut and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract. Ingredients:
1 14 1/2-ounce can low-salt chicken broth |
1 13 1/2- to 14-ounce can unsweetened coconut milk |
1/2 tablespoon curry powder |
1 jalapeño chili, seeded, minced |
4 boneless skinless chicken breast halves, cut into 3/4-inch pieces |
2 tablespoons fresh lime juice |
1/4 cup chopped green onion |
1/4 cup chopped fresh cilantro |
1 cup freshly cooked white rice |
lime wedges |
Directions:
1. 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.
2. Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
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