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Coconut-Curry Soup
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Coconut-Curry Soup

50 Min(s)
50 Min(s) Prep
Spice up your day a touch with our flavorful Coconut-Curry Soup recipe. In under an hour you can easily make your very own Coconut-Curry Soup at home.
What You Need
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6 servings
Original recipe yields 6 servings
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup chopped carrots
2 Tbsp. minced garlic
2 Tbsp. grated gingerroot
2 Tbsp. green curry paste
4-1/2 tsp. WYLER’S Instant Bouillon Chicken Flavored Granules
1 can (14 oz.) coconut milk
2 cups water
1/2 cup jasmine rice, uncooked
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Let's Make It
1
Heat 1 Tbsp. dressing in medium saucepan on medium heat. Add chicken; cook 8 min. or until done, stirring frequently. Remove chicken from pan; set aside.
2
Heat remaining dressing in saucepan. Add carrots, garlic, ginger, curry paste and bouillon; mix well. Cook 3 min., stirring frequently. Stir in coconut milk and water. Bring just to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally and adding rice after 10 min. Remove from heat.
3
Add chicken; stir. Let stand, covered, 5 min. before serving.
Kitchen Tips
Tip 1
Special Extra
For more flavor, add 1 cup bean sprouts and/or 1 Tbsp. nam pla (fish sauce) to cooked carrot mixture along with the coconut milk and water.
Tip 2
Substitute
Prepare using lite coconut milk.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 940mg
41%
Total Carbohydrates 20g
7%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 20g
40%
Vitamin A
210%
Vitamin C
6%
Calcium
2%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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