Coconut Lime Chicken Curry Soup Recipe

Ingredients

2 cans (13.66 ounces each) light coconut milk2 cans (4 ounces each) chopped green chiles8 green onions, sliced2 teaspoons grated lime zest1/2 cup lime juice1/4 cup sweet chili sauce6 garlic cloves, minced4 teaspoons curry powder1/2 teaspoon salt2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces3 cups cooked basmati riceMinced fresh cilantro

Preparation

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.