Coconut Curry Soup

This chicken recipe, Coconut Curry Soup, leans on olive oil, chicken breasts and Salt and pepper for seasoning. It makes 6 Servings and takes about 30 minutes.

• Yield 6 Servings
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds chicken breasts ((about 3), cut into 1-inch pieces)
• Salt and pepper for seasoning
• 1/2 cup chopped yellow onion
• 1 red bell pepper (finely chopped)
• 2 cups low-sodium chicken broth
• 1 (14-ounce) can unsweetened light coconut milk
• 1 tablespoon fish sauce
• 1/8 teaspoon cayenne pepper or more to taste
• 1 tablespoon brown sugar
• ½ tablespoon curry powder
• 1 tablespoon fresh lime juice (about 1 medium lime)
• ¼ cup fresh cilantro
• 3-4 cups hot cooked rice for serving

Instructions

1. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
2. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
3. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Loosen a leftover bowl with a splash of water when you reheat it.