Curried Chicken Soup

• 2 lb. chicken (legs, wings, etc.)
• 1 lb. potatoes, cut into 3/4-inch pieces
• 1/2 lb. carrots, cut into 3/4-inch pieces
• 1 large yellow onion, cut into 3/4-inch pieces
• 6 green onions, finely chopped
• 6 qt. water
• 1 (16 oz.) can coconut juice
• 3 to 4 tsp. curry powder
• 1/2 to 1 tsp. chili sauce
• 1 small lime
• 1 1/2 to 2 1/2 tsp. salt
• 1/8 to 1/2 tsp. pepper
• 3 tsp. cornstarch
• 3 tsp. soy sauce
• 1/2 tsp. sugar

1. Cut chicken into 3/4-inch pieces.
2. Marinate in soy sauce, sugar, some salt and pepper and 1 teaspoon cornstarch.
3. Let set 30 minutes.
4. Sprinkle carrots, potatoes and yellow onion with 1 teaspoon cornstarch.
5. Brown both sides of chicken until golden. Remove with strainer and drain on paper towel.
6. Brown vegetables and drain.

chicken, potatoes, carrots, yellow onion, green onions, water, coconut juice, curry powder, chili sauce, lime, salt, pepper, cornstarch, soy sauce, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592720 (may not work)