Chicken Curry Soup with Coconut and Lime
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 cup chopped fresh cilantro
- lime wedges
- 2 tablespoons fresh lime juice
- 1/4 cup chopped green onion
- 1/2 tablespoon curry powder
- 1 cup freshly cooked white rice
- 1 14 1/2-ounce can low-salt chicken broth
- Carbohydrate 19 g(6%)
- Cholesterol 64 mg(21%)
- Fat 24 g(37%)
- Fiber 1 g(4%)
- Protein 25 g(50%)
- Saturated Fat 19 g(96%)
- Sodium 85 mg(4%)
- Calories 382
Preparation 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.
Preparation 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.
