Heat the oil over medium hear until hot in large sauce pan or Dutch oven. Add the onion, celery,carrot, and curry powder. Cook and stir until vegetables are tender, about 10 minutes.
Stir in the broth,coconut milk,lime juice,brown sugar,chicken and salt to taste. Bring mixture to a boil; reduce heat and simmer 15 to 20 minutes to blend flavors. Garnish with green onions, cilantro, or toasted coconuts.
Originally Submitted
1/28/2009
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