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My review
Spicy Chicken Curry Soup
Alissa Doe-Klinger
"This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary."
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Ingredients
40 m servings 604 calsOriginal recipe yields 2 servings
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Directions
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- Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
- Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.
Nutrition Facts
Per Serving: 604 calories; 56 g fat; 14.3 g carbohydrates; 30.9 g protein; 62 mg cholesterol; 918 mg sodium. Full nutrition
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Reviews
Read all reviews 2428 Ratings
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Most helpful positive review
10/30/2008
Very nice soup. Personally, I agree that this recipe is too spicy for my taste. Next time, I'll take the author's advice, and cut back on the amount of green curry paste. A previous reviewer'...
Most helpful critical review
9/29/2010
This soup was ok...but not memorable. The spiciness/pungency of the curry paste you use must vary significantly because 1 tbs did not make mine very flavorful or at all spicy. We were dumping re...
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10/30/2008
Very nice soup. Personally, I agree that this recipe is too spicy for my taste. Next time, I'll take the author's advice, and cut back on the amount of green curry paste. A previous reviewer'...
10/28/2008
This was soooo good. We made it with half the chicken broth also because I thought it would get too watery. I thought we had carrots, but I was wrong. So I cut half a yellow onion into strips an...
1/22/2005
I doubled the recipe, but did 2 full carrots and used red curry paste instead. I did one can of lite coconut milk and one can of regular, and I used 1/2 cup of pre-made lime juice instead. I tho...
1/22/2010
I must have gotten the mildest jar of curry in the batch. I purchased a 4 oz bottle of Thai Kitchen Green Curry Paste and following directions, added 2 T. (I had doubled soup recipe because it...
12/30/2010
We loved this, with a few additions. Doubled the recipe but did not double the coconut milk. Added extra garlic and yellow onion to start. Added red curry paste and curry powder to intensify ...
9/29/2010
This soup was ok...but not memorable. The spiciness/pungency of the curry paste you use must vary significantly because 1 tbs did not make mine very flavorful or at all spicy. We were dumping re...
1/22/2010
This was very tasty with half of the chicken stock and slightly less than the recommended green curry paste. The only reason I gave this 4 instead of 5 stars was because I used a can of whole co...
5/22/2009
A little bland, I'll try again with more curry to spice it up next time.