Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
26 mins
cook:
25 mins
total:
51 mins
Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

142 calories; calories from fat 34%; fat 5.4g; saturated fat 3.2g; protein 17.5g; carbohydrates 7.8g; fiber 1g; cholesterol 33mg; iron 0.9mg; sodium 622mg; calcium 22mg.
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