Coconut Curry Chicken Soup
Fragrant herbs, warm spices, and creamy coconut milk create a rich, comforting broth with just the right hint of spice, all brought together with fresh, everyday ingredients.
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.