2 skinless, boneless chicken breast halves - cubed
2 cups chicken stock
1 lime, juiced
1/4 cup chopped green onions
Instructions
Heat the oil in a medium pot over medium heat. Stir
in the garlic and carrot, and cook 5 minutes. Mix in
1/4 the coconut milk. Stirring constantly, bring to
a boil. Mix in curry paste. Place the chicken in the
pot, and toss to coat.
Reduce heat to low, and pour in the chicken stock.
Cook until heated through. Stir in remaining coconut
milk, lime juice, and green onions. Continue to cook
and stir at least 10 minutes before serving.
Originally Submitted
1/30/2013
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