Chicken Curry Soup with Coconut and Lime

Delicious and EASY/fast. I used chicken thighs instead of breasts. And 2 T chipotle chili powder in lieu of the jalapeño pepper. Fantastic!

• California

• 3/1/2020

Tasty and easy! Amazing mid-week dinner!

• Starjulz

• 4/25/2018

delicious. made as written but used curry paste instead of power and habanero instead of jalapeno. would suggest using more broth but otherwise this is a nice, easy soup.

• jennifay

• washington dc

• 11/5/2013

My husband and I love Thai Tom Kha Gai soup. I know this is a "lite" version of that soup, but somehow this soup didn't come together to be very tasty. It was all right, but just all right. I tasted the curry powder before I added it and it seemed to be spicy enough. But the soup tasted very bland. Added some ingredients that would be in Tom Kha Gai soup: sliced fresh mushrooms, slices of fresh ginger (probably could have used more), some hot Thai chili paste with onion, some dried red peppers, and some sliced green onions. I was afraid to add too much chili paste for fear of getting too spicy, maybe I should have added more. Still didn't really have much flavor; the coconut milk was kind of overwhelming. Added more lime juice and about a tablespoon of fish sauce. That didn't quite get it either. Added a squeeze of lemon. That helped, but I still I wasn't happy with it.

• Anonymous

• Los Angeles

• 6/3/2013

I loved this recipe exactly as written as did my family. I liked the delicacy of the flavors and thought they were fine as presented. I did have some extra lime around and fiddled a bit with the curry- I used a lovely paste. It has a sort of French/Asian fusion subtlety that I think is magnificent.

• nanachalfont

• Philly, PA

• 11/20/2012

It was definalty good, but I made some changes after reading the previous notes which I think made a HUGE help with the recipe. I sauted the chicken with the curry & coconut oil before adding it to the soup. ( I also sauted.. mushrooms, onions, red peppers, squash ) Then added some ginger and soy sauce for extra flavor. Also.. I went ahead towards the end of the simmer time and added the chopped up green onion and cilantro. I definantly rec. doing that. It gives it more flavor.

• balflca

• fl

• 3/28/2012

My husband went head over heels for this soup! But like the rest of the reviewers, I changed up some things. First, I used left over chicken breast from the night before and had 2 instead of the 4 this recipe calls for (which I think is too much). I used green curry powder, same amount but if yours is really fresh I would add 1/2 the amount then taste, then add more to your taste. You don't want the soup to be too strong curry. I also added 1 tea. garam masala. I had lemongrass in the tube already so added some to the chicken along with fresh ginger as I stir fried it briefly instead of cooking the chicken in the broth. I used the lime juice but had bottled. If I had fresh I would have used some zest too. I sauteed 1/4 of an onion separately and added it to the soup. I used dried red chili pepper instead of jalapeno. I also added some red chili oil for extra heat. I had a left over cooked sweet potato in the fridge so chopped it up a bit and added it for slight sweetness and color. Serve with brown rice which I also had left over. Add to your soup bowl pour soup over. Don't add directly to the soup it makes it too starchy. I skipped the cilantro but didn't miss it. This soup has many complex flavors and I felt cilantro would overpower them. I didn't have green onions so used dried chives instead for garnish. This soup is very filling. I served with naan bread and a light vinegar and oil toss salad. You will wow your guests with this recipe.

• smartgardener

• Woodinville, WA

• 2/27/2012

mmmm. his was extremely good. i used lemon instead of lime and added more curry powder and garam masala. served over wheat pasta is was a delicious and extreneky satisfying meal.

• salyersm

• 11/7/2011

Simple, delicious- this recipe is going into my file for spontaneous dinner parties!

• Cecilia22222

• 9/9/2011

I made my own edits to this recipe. I used chicken thighs - richer flavor. I forgot to buy curry powder, so I didn't add it. I used fish sauce and sriachia to season. I decided to add fresh ginger as well. When I spooned the soup over the rice, I also added fried shallots for texture. As a soup, it's wonderful. But if you are going to pour it on rice, I would add a few drops of fish sauce to the final product.

• chefsusie75

• 3/4/2011

I made lots of edits and I loved it- I only wish I had doubled it so I could have some for lunch today! Like others, I sauteed the chicken with the curry powder (1 tbls) and added 1/2 cup of veggies (chopped scallion whites, red peppers and eggplant, green chilis), then added the liquid and let it simmer for about 20 min. Great over brown rice and/or with pappadum!

• emc44

• NY, NY

• 1/20/2011

Granted, I didn't have lime wedges or green onion, but I thought this looked beyond BLAH BORING... That said, I was pleasantly surprised by the flavor but I think I'll try adding more curry powder next time and perhaps sauteed onions or other veggies...

• jaimeboswell

• Virginia

• 4/18/2010

This is one of the easiest, fastest tasty recipes I've made, and with ingredients I always have on hand (unless the cilantro has wilted!). If you have leftover rice, it takes around 20 minutes.

• mingum

• new york

• 4/12/2010

For a quick soup with few ingredients that still tastes a little exotic or out of the usual menu repertoire, this is a great 'cheat' recipe if I can call it that! But it's not a PATCH on the Thai Chicken-Coconut Soup. I made these only 2 days apart so I could really compare and this recipe lost out to the other one.

• Tolcoi

• France

• 6/16/2009

Fast, easy, flavorful. I used roast chicken from night before. Instead of curry powder, used curry paste - go easy, it can contain the chili. Perfect Sunday night meal.

• nwlaura

• Portland, OR

• 3/15/2009