Curried Thai Chicken Potato Soup

Name: Curried Thai Chicken Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 59 milliliters butter or margarine; 387 grams can coconut milk (not cream of coconut); 710 milliliters Progresso® chicken broth (from 32-oz carton); 2 teaspoons curry powder; 59 milliliters thinly sliced fresh basil leaves; 59 milliliters chopped fresh cilantro; 0 teaspoons grated fresh gingerroot; 1 clove garlic, finely chopped; 1 Juice of 1/2 medium lime; 473 milliliters Betty Crocker® Potato Buds® mashed potatoes (dry); 315 milliliters shredded deli rotisserie chicken; 1 teaspoon salt; 631 milliliters water

The recipe Curried Thai Chicken Potato Soup is ready in about 30 minutes and is definitely an awesome gluten free option for lovers of Asian food. This main course has 505 calories, 17g of protein, and 41g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have butter, basil leaves, deli rotisserie chicken, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. Autumn will be even more special with this recipe.

Instructions

In 4-quart saucepan, heat water, butter and salt to boiling over medium-high heat.

Ingredients you will need

Butter

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat. Stir in potatoes (dry), coconut milk and curry powder.

Ingredients you will need

Coconut Milk

Curry Powder

Potato

Let stand about 30 seconds or until liquid is absorbed.

Return to heat.

Add lime juice, broth, gingerroot and garlic. Cook until heated through.

Ingredients you will need

Ginger

Lime Juice

Garlic

Broth

Divide soup among 4 bowls. Top with chicken, basil and cilantro.

Ingredients you will need

Cilantro

Whole Chicken

Basil

Soup

Equipment you will use

Bowl

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

59milliliters

butter or margarine 387grams

can coconut milk (not cream of coconut)710milliliters

Progresso® chicken broth (from 32-oz carton)2teaspoons

curry powder 59milliliters

thinly sliced fresh basil leaves 59milliliters

chopped fresh cilantro 0teaspoons

grated fresh gingerroot 1clove

garlic, finely chopped 1

Juice of 1/2 medium lime 473milliliters

Betty Crocker® Potato Buds® mashed potatoes (dry)315milliliters

shredded deli rotisserie chicken 1teaspoon

salt 631milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.