Prep Time
26 Mins
Cook Time
25 Mins
Yield
6 servings (serving size: 1 1/2 cups)

Sweet coconut milk, spicy curry paste, and tart lime juice flavor this chicken soup. If you like a little less spice, decrease the amount of curry paste to 1 teaspoon.

How to Make It

Step 1

Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.

Step 2

Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

Flavors Spot On

mrscrazyed
December 31, 2016
Made this soup pretty much as called for, with the exception of shallots for part of the green onions.  The sweetness from the sesame oil and coconut milk blended beautifully with the spiciness of the red curry paste and the citrus of the lime juice.  The proportions of each were close to perfection.  Unfortunately, the soup screamed for either pasta or rice.  We had enough soup leftover last night that tonight I'll be cooking rice noodles in the broth and then adding the cold chicken to reheat.  Will probably make again, but will make sure that some sort of carb included in the soup.  BTW, then portions are quite generous, at least for us.