Curried Thai Chicken Potato Soup

The bright, ethnic flavors of this soup will have your friends and family asking for seconds!

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

2 2/3
cups water
1/4
cup butter or margarine
1
teaspoon salt
2
cups Betty Crocker™ Potato Buds™ mashed potatoes (dry)
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

  • 1 In 4-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in potatoes (dry), coconut milk and curry powder. Let stand about 30 seconds or until liquid is absorbed.
  • 2 Return to heat. Add lime juice, broth, gingerroot and garlic. Cook until heated through.
  • 3 Divide soup among 4 bowls. Top with chicken, basil and cilantro. Serve with lime wedges.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
320),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
26g,
26%
Trans Fat
1/2g
1/2%
),
Cholesterol
70mg
70%;
Sodium
1610mg
1610%;
Total Carbohydrate
36g
36%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.