This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

​A Crisp Riesling or a Blonde Ale

You can add sliced mushrooms, sweet potatoes, green beans or other vegetables to make it heartier.  Extra firm tofu would be a good substitute for the chicken.

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Chicken Curry Soup with Coconut and Lime


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  • 2 cups chicken broth
  • 1 (14-oz.) can unsweetened coconut milk
  • 1/2 tablespoon curry powder
  • 1 jalapeño pepper, seeded and minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 1 cup freshly cooked white rice
  • 1/2 cup chopped green onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges


Bring chicken broth, coconut milk, curry powder and jalapeño to a simmer in heavy, medium saucepan.
Add chicken and simmer until cooked through, about 10 minutes.
Mix in lime juice. Season with salt and pepper.
Ladle soup over rice in individual bowls and garnish with green onion and cilantro.
Serve with lime wedges.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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