Chicken Curry Soup

I love the combination of curry and coconut milk. When you add the sweet coconut milk with the curry spice it is a wonderful creation. We used chicken but you could also use shrimp or a combination of both. Add some vegetables and you are now in heaven.  I could eat this stuff every week and I don’t think I would grow tired of it.

Chicken Curry Soup

2 T olive oil
1 can chicken, 12.5 oz.
Salt and pepper to taste
1 large potato, pealed and cubed
1 large carrot, pealed and diced
1/2 cup onion, chopped
1 red bell pepper, chopped
2 c chicken broth
1 can (14-ounces) unsweetened coconut milk
1 T fish sauce
1/8 tsp. cayenne pepper or more to taste
1 T brown sugar
1-2 T curry powder
1 T fresh lime juice (about 1 medium lime)
¼ c fresh cilantro
Hot, cooked rice

In a large heavy pot heat the oil over medium heat. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened.

Add the chicken, broth, potatoes, carrots, 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, until vegetables are soft. Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve the soup over a scoop of hot rice and garnish with more cilantro, if desired.

Source:  Adapted from Mel’s Kitchen Cafe