Spicy Thai Coconut Chicken Soup

• 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
• 3 tablespoons cornstarch
• 3 tablespoons peanut or canola oil, divided
• 1 large onion, chopped
• 1 small jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 2 teaspoons red curry powder
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon Sriracha chili sauce
• 1 can (13.66 ounces) light coconut milk
• 1 carton (32 ounces) chicken broth
• 2 cups thinly sliced Chinese
• napa cabbage
• 1 cup thinly sliced fresh snow peas
• Thinly sliced green onions
• Lime wedges

1. Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot.
2. In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes.
3. Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

chicken breasts, cornstarch, peanut, onion, jalapeno pepper, garlic, red curry, ground ginger, salt, ground turmeric, chili sauce, light coconut milk, chicken broth, chinese, cabbage, snow peas, wedges

Taken from www.tasteofhome.com/recipes/spicy-thai-coconut-chicken-soup/ (may not work)