1 carton (32 oz) College Inn Thai Coconut Curry Broth
1 8 oz can light coconut milk
1 TBSP fresh lime juice
3 medium peeled potatoes OR 3 cups cooked white rice
2 tsp ground ginger
1/2 tsp curry powder
3 TBSP vegetable oil
Instructions
Cut chicken into bite-sized pieces. Saute in soup pot in the vegetable oil, until cooked through, about 10 min. Add onion, carrots, ginger, and curry. Add additional oil if needed. Cook until vegetables are tender and onions translucent, about 3 min.
Add broth, rice or potatoes, and lime juice. Stir and bring to a boil. If using potatoes, simmer until potatoes are tender when pierced with a fork. If using rice, simmer until heated through.
Remove from heat, stir in coconut milk, and serve.
Serving
Suggestions
Garnish with cilantro, sour cream, green onions or lime wedges if desired.
Originally Submitted
5/16/2010
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