In this new year I’ve resolved to continue following my bible of health that is Bethenny Frankel’s “Naturally, Thin.”
In doing so, I’ve been scouring new recipes and have discovered a new appreciation for soup. I’ve never eaten much soup other than the chicken noodle soup my mom would prepare for me on sick days. One time, at band camp – or at Lamont Street Grille in San Diego, I ordered Sweet Potato Jalapeno Soup and adored it (that was one of the first dates I ever had with Mr. Zac Speer).
A few years ago, I enjoyed a lemongrass soup at a Thai restaurant in Manassas. With that in memory and my craving for Thai since my last lunch date with Becky in May, I came across this recipe at epicruious.com (one of my top fave sites for recipes) and it is divine.
Chicken Curry Soup with Coconut and Lime
- 1 14 1/2-ounce can low-salt chicken broth
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1/2 tablespoon curry powder (I went crazy and used a whole tablespoon)
- 1 jalapeño chili, seeded, minced
- 4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
- 2 tablespoons fresh lime juice
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 cup freshly cooked white rice (I left this out and it was still delicioso)
- Lime wedges
Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.