Coconut Curry Soup

I love everything about this recipe. It has all my favorite flavors, it is easy to make and easy to customize!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1 1⁄2 lbs chicken breasts (about 3)
• 1⁄2 cup yellow onion, chopped
• 1  red bell pepper, finely chopped
• 2  cups chicken broth (low sodium)
• 1 (14 ounce) can coconut milk
• 1  tablespoon fish sauce
• 1⁄8 teaspoon cayenne pepper (or more to taste)
• 1  tablespoon brown sugar
• 2  teaspoons curry powder
• 1  tablespoon lime juice (about 1 medium lime)
• 1⁄4 cup cilantro
• 1 -2  cup fresh spinach, chopped (optional)
•  salt and pepper for  seasoning

Directions

1. In a large pot, heat the oil over medium heat until it is hot. 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.
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, and spinach if you are using. Add salt and pepper to taste.
3. 3.Serve a ladle or two of the soup over rice and garnish with more cilantro, if desired.