- 1 (14 ounce) can coconut milk
- 2 teaspoons Thai green curry paste
- 2 teaspoons lime juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon ground white pepper
- 1 dash hot sauce (such as Tabasco®), or more to taste
- 1 pinch ground cumin
- 1 1/2 cups cubed cooked chicken
- 1 (10 ounce) can mushroom stems and pieces, undrained
- 1 green onion, chopped, divided
- Warm coconut milk in a saucepan over medium heat, about 5 minutes. Whisk in green curry paste, lime juice, salt, pepper, hot sauce, and cumin. Stir in chicken, mushrooms, and white part of the green onion. Simmer soup until flavors combine, 5 to 10 minutes.
- Ladle soup into bowls and garnish with remaining green onion.
04/25/2018
recipepes.com
Green Curry Coconut Lime Soup, recipe
PT15M
PT1H
5
455 calories
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