Coconut-Lime Chicken Curry Soup

• 2 cans (13.66 ounces each) light coconut milk
• 2 cans (4 ounces each) chopped green chilies
• 8 green onions, sliced
• 2 teaspoons grated lime zest
• 1/2 cup lime juice
• 1/4 cup sweet chili sauce
• 6 garlic cloves, minced
• 4 teaspoons curry powder
• 1/2 teaspoon salt
• 2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• 3 cups cooked basmati rice
• Minced fresh cilantro

1. Place the first nine ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
2. Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

light coconut milk, green chilies, green onions, lime zest, lime juice, sweet chili sauce, garlic, curry powder, salt, chicken thighs, basmati rice, fresh cilantro

Taken from www.tasteofhome.com/recipes/coconut-lime-chicken-curry-soup/ (may not work)