Coconut Curry Soup

Ingredients--

2 T olive oil

Chicken breast--2 pounds

Salt 

Pepper

1 yellow onion, chopped

2 bell pepper, finely chopped

1 quart low-sodium chicken broth

2 cans (14-ounces) unsweetened light coconut milk

2 T fish sauce

1/4 cayenne pepper

2 T brown sugar

1 T Curry powder

2 T fresh lime juice (about 2 medium limes)

1/2 cup fresh cilantro

3-4 cups hot, cooked rice for serving

In a large pot, heat the oil over medium heat until it is hot and shimmering. 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. The chicken and vegetables don't have to be fully cooked as they will simmer and cook further in the next step. 

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. 

Add salt and pepper to taste. 

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

Recipe Source--https://www.melskitchencafe.com/coconut-curry-soup/

SHOPPING LIST

Produce
Onion--1, 

Bell pepper--2, 

Limes--2, 

Liquid
Olive oil--2 T

Fish Sauce--2 T

Canned

Chicken broth--1 quart, 

Coconut Milk--2 cans, 

Dry Goods
Brown Sugar--2T, 

Rice--2 cups, 

Meat
Chicken Breast--3 pounds, 

Seasoning
Salt

Pepper

Cayenne pepper--1/4 t, 

Curry powder--1 T,