Coconut-Lime Chicken Curry Soup
Ingredients
2 cans (13.66 ounces each) light coconut milk
2 cans (4 ounces each) chopped green chiles
8 green onions, sliced
2 teaspoons grated lime zest
1/2 cup lime juice
1/4 cup sweet chili sauce
6 garlic cloves, minced
4 teaspoons curry powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
3 cups cooked basmati rice
Minced fresh cilantro
Directions
Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Skim off fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
