Red Curry Soup

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped Finely
• 4 cloves Garlic, Minced Finely
• 2 whole Jalapenos Seeded And Minced
• 1/2 cups Fresh Cilantro Chopped Finely
• 1 can Lite Coconut Milk
• 5 cups Low Sodium Chicken Broth
• 2 Tablespoons Red Curry Paste
• 1 whole Lime, Zest And Juice
• 1/2 teaspoons Fresh Ground Pepper
• 8 ounces, weight Mushrooms, Sliced Thinly
• 1 whole Red Pepper, Sliced Thinly
• 2 whole Boneless Skinless Chicken Breasts, Thinly Sliced
• 2 whole Scallions, Chopped
• 1 whole Avocado, diced

1. In a large pot, heat the olive oil over medium heat. Add the onions and allow to lightly caramelize. Add the garlic and jalapenos and cook for another two minutes until jalapenos are soft. Add cilantro and cook until fragrant, about 2 to 3 minutes. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste, lime juice and zest and ground pepper. Stir until the curry paste dissolves. Taste the broth at this point to make sure that the salt/pepper/heat from the jalapeno and curry paste and sourness from the lime are in balance and adjust as needed.
2. Add the mushrooms and red pepper and simmer for 5 minutes or until the mushrooms and peppers are tender. Turn off heat and stir in the chicken and scallions. Allow the chicken to poach in the broth for approximately five minutes or until cooked and opaque.
3. Place some diced avocado in the bottom of each bowl and ladle soup on top.
4. Enjoy!

olive oil, onion, garlic, fresh cilantro, coconut milk, chicken broth, red curry, lime, fresh ground pepper, weight mushrooms, red pepper, chicken breasts, scallions, avocado

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