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Curried Thai Chicken Potato Soup
Curried Thai Chicken Potato Soup
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Prep Time:
30 minutes
Total Time:
30 minutes
Vibrant, flavorful soup that will leave everyone wanting more!
Ingredients:
  • 2 2/3 cups water
  • 1/4 cup butter or margarine
  • 1 teaspoon salt
  • 2 cups Betty Crocker™ mashed potatoes
  • 1 can (13.66 oz) coconut milk (not cream of coconut)
  • 2 teaspoons curry powder
  • Juice of 1/2 medium lime (1 tablespoon)
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 teaspoon grated fresh gingerroot
  • 1 clove garlic, finely chopped
  • 1 1/3 cups shredded deli rotisserie chicken
  • 1/4 cup thinly sliced fresh basil leaves
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, if desired
Instructions:
  • 1. In a large saucepan, bring water, butter, and salt to a boil over medium-high heat. Remove from heat and mix in the dry potatoes, coconut milk, and curry powder. Allow to sit for about 30 seconds until the liquid is absorbed.
  • Return the pan to the heat and introduce the vibrant flavors of lime juice, savory broth, fresh ginger, and aromatic garlic. Allow the ingredients to mingle until they are heated through perfectly.
  • - Ladle the soup evenly into 4 bowls. Garnish each bowl with chicken, fresh basil, and cilantro. Accompany with lime wedges for added zest.

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