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Chicken Coconut Curry Soup

Chicken Coconut Curry Soup

Delicious any time of year, this medium spicy, delicately creamy chicken soup has lots of tender chicken and vegetables and the fresh flavors of ginger, lime and cilantro. Simple to prepare, the rich, full flavor develops with just 20 minutes of cooking. Learn how to make this chicken coconut curry recipe today!

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Serves 6

Prep time 20 min

Cook time 20 min

Ingredients

  • 2 tsp. vegetable or coconut oil
  • 1.5 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 oz. green beans, trimmed and cut into 1-inch pieces (2 cups)
  • 8 oz. white or shiitake mushrooms, sliced
  • 3 medium carrots, thinly sliced
  • 2-inch knob fresh ginger, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 4 tsp. curry powder
  • 1 carton (32 oz.) College Inn® Reduced Sodium Chicken Bone Broth
  • 1 can (13.5 oz.) regular coconut milk (not light)
  • 1 jalapeño pepper, thinly sliced (for spicier soup, do not remove seeds)
  • 2 limes (zest and juice 1 lime, cut other lime into 6 wedges for serving)
  • Salt, to taste

Directions

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add chicken, green beans, mushrooms and carrots; cook 6 or 7 minutes, stirring frequently, until mushrooms are soft.
  2. Add ginger, garlic and curry powder; cook 3 minutes, stirring frequently. Add broth, coconut milk, jalapeño, lime zest and juice. Bring just to a boil over high heat. Reduce heat and simmer 10 minutes. Season to taste with salt, if desired.
  3. To serve, ladle soup into bowls and top each portion with 1 lime wedge, 1/2 cup rice, cilantro, green onion and additional jalapeno, if desired.

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