Coconut & Chicken Curry Soup

• 1 Tablespoon Olive Oil
• 3 whole Chicken Breasts, Cut Into Bite Sized Chunks
• 1/2 whole Large Onion, Chopped Fine
• 1 Tablespoon Grated Fresh Ginger
• 1-1/2 cup Chicken Broth
• 1 can (14 Oz. Can) Unsweetened Coconut Milk, Full Fat
• 2 teaspoons Curry Powder
• 1 whole Jalapeno, Seeded And Minced
• 1 whole Small Green Bell Pepper, Sliced Thin
• 1/2 cups Chopped Fresh Cilantro Plus Extra For Garnish
• 2 Tablespoons Lime Juice
• Salt And Pepper
• 2 cups Freshly Cooked Rice (optional)
• 1/2 cups Unsweetened Chipped Coconut, To Garnish

1. 1. In a medium-sized soup pot, heat olive oil over medium heat. Add chicken, season with salt and pepper. Saute until cooked through. Remove chicken and set aside. Saute onion, adding more oil if necessary, until tender.
2. 2. Return chicken to pot with onions. Add 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.
3. Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

olive oil, chicken breasts, onion, fresh ginger, chicken broth, coconut milk, curry, green bell pepper, fresh cilantro, lime juice, salt, freshly cooked rice, coconut

Taken from tastykitchen.com/recipes/soups/coconut-chicken-curry-soup/ (may not work)