Thai Coconut Lime Soup

I've tried several Thai-style recipes in the last few months and I'm still pretty on the fence as to whether I have a general like for  Thai-inspired food, but this soup I am definitely not on the fence about.  It is hearty and bright, with a great medley of complex flavors.  Oh, and did I mention it is just about the fastest, easiest dinner I've made in the last year?  Use meat from a rotisserie chicken and it can't really get any easier.

Thai Coconut Lime Soup

Number of Servings: 5-6
Time to Prepare: 15 minutes

• 3 Tbsp butter
• 1/2 tsp yellow curry paste
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp chili powder
• 1 large carrot, grated
• 2 cups chicken broth
• 1 (15 oz) can coconut milk
• 1-2 chicken breasts, cooked and shredded
• 1 1/2 cups cooked rice
• 2 Tbsp lime juice
• 1 Tbsp fish sauce
• chopped cilantro

In a large saucepan, melt the butter over medium heat, then stir in the curry paste, cinnamon, ginger, paprika, salt, and chili powder.  Let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft. 

Add the chicken broth, coconut milk, chicken, rice, lime juice, and fish sauce.  Bring to a low boil, then let simmer for about 5 minutes.  Sprinkle with chopped cilantro and serve.

Source: adapted from Everyday Reading
Produce Used: Carrots, lime, cilantro