One thing we love about soup is how agile it is. This makes a thick, creamy soup but you can add more broth if you like. The amount of lime juice depends on how big and juicy your limes are. You can also add more curry if you like a more intense curry flavor. Leave out the chicken and use chickpeas instead, and swap out the chicken broth for vegetable broth, for a vegan version. This makes about 4 servings.
2 teaspoons coconut oil
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
4 large garlic cloves, minced
2 teaspoons curry powder
1 13.66 oz can light coconut milk
2 cups chicken broth
2 4 oz. cans chopped green chiles
1 bunch green onions, sliced
Juice of 1-2 limes
1 teaspoon salt
2 cups cooked rice
Chopped fresh cilantro
- Heat coconut oil in a large soup pot over medium heat. Add the chicken, season with salt, and cook until chicken is no longer pink, about 8 minutes. Add the garlic and curry powder and cook 2 more minutes.
- Add the coconut milk and chicken broth. Scrape up any bits on the bottom of the pan. Add the green chilies, onions, and lime juice. Bring to a simmer and cook for 10-15 minutes. Season with salt and taste. Add more salt or lime juice as needed. Serve with cooked rice and chopped cilantro.