Coconut Curry Soup

A sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder. Plenty creamy with a slight crunch and heartiness from spicy baked chickpeas.

    • 2 cups water
    • 2 teaspoon chicken bouillon
    • 2 chicken breasts, chopped into 1½ inch pieces
    • 1 teaspoon oil
    • 1 14 ounce can unsweetened coconut milk
    • ½ cup onion, diced
    • 1 red pepper, diced
    • ½ tablespoon yellow curry powder
    • 1 tablespoon fish sauce
    • 1 tablespoon fresh lime juice (about 1 medium lime)
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon brown sugar
    • ½ teaspoon salt
    • ¼ cup cilantro, chopped
    • 2 tablespoons corn starch
    • Optional: steamed rice.
  1. In a small sauce pan bring water to a boil. Add chicken bouillon and reduce to cook until dissolved. Turn off heat.
  2. Season chicken with salt and pepper to taste. In a large pan or skillet heat oil over medium high heat. When oil is hot add chicken and cook, stirring thoughout, 5-10 minutes until cooked through. Set aside. In a deep pan or soup pot. Add water/bouillon mixture and coconut milk. Bring to a boil, then reduce to a simmer. Add onion, peppers, curry powder, fish sauce, lime juice, cayenne pepper, brown sugar, and salt. Cook about 10 minutes to marry flavors. Add corn starch and stir until soup thickens slightly. Stir in chicken and chopped cilantro. Cook 2-3 minutes longer until chicken is heated through. Serve soup hot, by itself or over rice if desired. Garnish with additional cilantro.

Source : allrecipes.Com

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