Coconut & Chicken Curry Soup

4.6(14)

Chicken curry in soup form!

by Erica Lea·published 2011-01-03

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Servings

Total time

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prep 10 min

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Ingredients (14)

serves

1 Tablespoon Olive Oilolive-oil
3 whole Chicken Breasts, Cut Into Bite Sized Chunkschicken-breast
½ whole Large Onion, Chopped Fineonion
1 Tablespoon Grated Fresh Gingerginger
1-½ cup Chicken Brothchicken-broth
1 can (14 Oz. Can) Unsweetened Coconut Milk, Full Fatcoconut-milk
2 teaspoons Curry Powdercurry
1 whole Jalapeno, Seeded And Mincedjalapeno
1 whole Small Green Bell Pepper, Sliced Thinbell-pepper
½ cups Chopped Fresh Cilantro Plus Extra For Garnishcilantro
2 Tablespoons Lime Juicelime-juice
Salt And Peppersalt-and-pepper
2 cups Freshly Cooked Rice (optional)
½ cups Unsweetened Chipped Coconut, To Garnishcoconut

Instructions (3 steps)

011. In a medium-sized soup pot, heat olive oil over medium heat. Add chicken, season with salt and pepper. Sauté until cooked through. Remove chicken and set aside. Sauté onion, adding more oil if necessary, until tender.

2. Return chicken to pot with onions. Add ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

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