olive oil
4-5 chicken breasts, cut into bite sized chunks
1 large onion, chopped fine
2 T grated fresh ginger
3 C chicken broth
2 can (14 ounces) unsweetened coconut milk
4 t curry powder
1 jalapeño, seeded, minced (more if you like it spicy)
4 T lime juice
2 small yellow, orange or red bell pepper, sliced thin and halved, (I used yellow)
1 C chopped fresh cilantro, plus extra for garnish
2 cups freshly cooked jasmine rice (Optional...the kids have white rice, I prefer none.)
Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender. Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper. Serve with a scoop of rice in bowl and ladle soup over or just the soup alone.
Photo and recipe from Traci Magleby
