Coconut Curry Soup

Name: Coconut Curry Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

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Recipe by AlaskaPam

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

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.Serve a ladle or two of the soup over rice and garnish with more cilantro, if desired.

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