No complaints from my little ones, Hurray!
Coconut Chicken Curry Soup
1 tablespoon olive oil
1/2 of a medium yellow onion, chopped
1 teaspoon minced garlic
2 1/2 cups chicken broth
1 14-ounce can coconut milk
2 teaspoons curry powder
2 tablespoons brown sugar
1 jalapeno, seeded, minced
3 chicken breasts, cooked and cut into bite sized pieces
1 red bell pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro, plus extra for garnish
1 tablespoons lime juice
2 cups cooked jasmine rice
Heat olive oil in a medium sized soup pot over medium-high heat. Add the onions to the pot and sauté until softened. Add the garlic and sauté for an additional minute.
Next, add the chicken broth, coconut milk, curry powder, brown sugar, jalapeno and chicken to the soup pot. Bring to a simmer over medium-low heat and cook for at least 15 minutes.
Next, add the diced bell pepper, green onions, and cilantro to the soup and simmer for 3 minutes. Stir in the lime juice and season with salt and pepper. Spoon rice into bowls and top with a ladle or two of soup. Garnish with toasted coconut, chopped peanuts, and cilantro. Serve immediately (the green onions and cilantro lose their bright green color as the soup sits). Serve with pita bread.
*Next time I may try using red curry paste for additional heat.
Recipe adapted from good life eats