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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 5.1 g
  • Cholesterol: 32.9 mg
  • Sodium: 977.1 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 16.0 g

View full nutritional breakdown of Coconut Chicken Curry Soup calories by ingredient
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Coconut Chicken Curry Soup

Submitted by: JEEP_GIRL

Introduction

Stopping in at a deli in a high-end grocery store, I was hungry for lunch and enticed by the smells coming from the soup and salad bar. This soup was new for me, and beyond delicious so I ran right home and looked up the recipe to try my hand at it!

I use to say that I wasn't a fan of curry...but I am finding that after starting Spark People, that trying new foods can be fun...and that even curry is delicious!
Stopping in at a deli in a high-end grocery store, I was hungry for lunch and enticed by the smells coming from the soup and salad bar. This soup was new for me, and beyond delicious so I ran right home and looked up the recipe to try my hand at it!

I use to say that I wasn't a fan of curry...but I am finding that after starting Spark People, that trying new foods can be fun...and that even curry is delicious!

Number of Servings: 4

Ingredients

    4 cups reduced sodium chicken broth
    1 cup water
    5 garlic cloves, minced
    2 serrano chili peppers, minced
    2 tbsp Thai green curry paste
    1 tbsp peeled fresh ginger, grated
    1 cup light reduced fat coconut milk
    1/2 red onion, sliced and chopped thin
    1/2 lb skinless boneless chicken breasts, cut into 1/2" pieces
    1 tbsp Asian fish sauce
    1 tbsp lime juice
    1/4 cup scallions, thinly sliced
    1/4 cup fresh cilantro, chopped
    1 fresh lime, sliced into wedges

Directions

Combine the broth, water, garlic, chili peppers, curry paste, and ginger in a medium saucepan; bring to a boil. Reduce the heat and simmer for 30 minutes. Pour the broth through a colander into a large bowl. Set the broth aside, discarding the solids left in the colander.

Add 1/2 cup of coconut milk to the original saucepan; bring to a boil. Add the onion, reducing the heat to medium-high; cook, stirring constantly, until the liquid has evaporated (3-5 minutes). Add the chicken; stir-fry until chicken is no longer pink, approximately 4-6 minutes.

Stir in the broth mixture, fish sauce, 1/2 cup coconut milk, and the lime juice. Cook, stirring as needed, until the soup is hot, about 4 minutes.Divide soup into 4 bowls. Sprinkle with the scallions and cilantro. Serve with lime wedges.



Number of Servings: 4

Recipe submitted by SparkPeople user SHYTEETEE.






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