It’s been raining for the last two days, but the sun came out this morning to blue skies all around. The thunderstorms that rolled in a couple of days ago brought with it some cooler weather. We are probably at the tail end of what Southerners would call cooler weather at this point in the Spring. Soon enough in Southeast Texas, we will long for days with lower temperatures. Yesterday was a good day to enjoy some soup! This Coconut Curry chicken soup warms the soul on a dreary, rainy day. Nothing like it!
Ingredients
Extra Virgin Olive Oil
3 chicken breasts, cut into chunks
1 small onion, chopped
1 Tbsp. ginger paste
1 1/2 cups chicken broth
1 can unsweetened coconut milk
2 tsp. curry powder
1 jalapeno (you can remove the seeds if that is your preference), diced
1 green bell pepper, chopped
1/2 cup cilantro, chopped
3 Tbsp. lime juice
Salt and pepper to taste
2 cups cooked rice or cauliflower rice
1/4 cup or more unsweetened coconut flakes or chips
Extra chopped cilantro for garnish
Instructions
Season the chicken with salt and pepper.
In a Dutch oven or soup pot, heat some olive oil. You will only need a little olive oil, so two turns of the pan should be enough. Add the chicken and onion. Saute until cooked through and the onions are translucent.
Add the ginger and stir. Cook for one minute. Add the chicken broth, coconut milk, curry and jalapeno. Bring to a boil. When the liquid starts to boil, immediately turn down the heat.
Add the bell pepper and cilantro. Simmer for about three minutes. stir in the lime juice. Season with salt and pepper to your preference.
Serve with rice and garnish with cilantro and coconut.
Coconut Curry Chicken Soup
Ingredients
- Extra Virgin Olive Oil
- 3 chicken breasts, cut into chunks
- 1 small onion, chopped
- 1 Tbsp. ginger paste
- 1-1/2 cups cups chicken broth
- 1 can unsweetened coconut milk
- 2 tsp. curry powder
- 1 jalapeno (you can remove the seeds if that is your preference), diced
- 1 green bell pepper, chopped
- 1/2 cup cilantro, chopped
- 3 Tbsp. lime juice
- Salt and pepper to taste
- 2 cups cooked rice or cauliflower rice
- 1.4 cup 1/4 cup or more unsweetened coconut flakes or chips for garnish
- Extra chopped cilantro for garnish
Instructions
- Season the chicken with salt and pepper.
- In a Dutch oven or soup pot, heat some olive oil. You will only need a little olive oil, so two turns of the pan should be enough. Add the chicken and onion. Saute until cooked through and the onions are translucent.
- Add the ginger and stir. Cook for one minute. Add the chicken broth, coconut milk, curry and jalapeno. Bring to a boil. When the liquid starts to boil, immediately turn down the heat.
- Add the bell pepper and cilantro. Simmer for about three minutes. stir in the lime juice. Season with salt and pepper to your preference.
- Serve with rice and garnish with cilantro and coconut.
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