Chicken Curry Soup with Coconut and Lime
Chicken breast, coconut milk, and curry powder – these are ingredients that build muscle and fight inflammation, but better yet, taste delicious. This delicious recipe stores well in the refrigerator for a quick lunch or dinner option.
Course Dinner, Lunch, Soup
Cuisine Indian
- 1 cup reduced-sodium chicken broth
- 1⁄4 cup unsweetened coconut milk
- 1⁄4 tbsp curry powder
- 1⁄2 jalapeno pepper seeded and minced
- 6-8 ounces boneless skinless chicken breast halves cut into 3⁄4-inch cubes
- 1 tbsp fresh lime juice
- 1⁄4 tsp sea salt or to taste
- 1⁄4 tsp fresh ground black pepper or to taste
- 1⁄2 cup green onion (white and green parts) chopped
- 1⁄2 cup fresh cilantro chopped
- 1 cup cauliflower riced and steamed
- 2 lime wedges to serve
Rice the cauliflower and steam until tender and heated through.
Meanwhile, bring the chicken broth, coconut milk, curry powder, and the jalapeno to a simmer in a heavy medium saucepan over medium heat.
Add chicken and simmer for about 5 minutes or until chicken is just cooked through, stirring frequently.
Stir in the lime juice and season to taste with sea salt and fresh ground black pepper.
Place the cauliflower rice in a serving bowl.
Ladle the soup over the rice.
To serve, garnish with chopped green onion and fresh cilantro.
Season with additional salt and pepper, if needed, to taste and serve with 2 wedges of lime.