Coconut Chicken Curry Soup
6 pounds boneless, skinless chicken breasts
2 large onions chopped
3 tablespoon grated fresh ginger
5 c chicken broth
3 cans (14 ounces) unsweetened coconut milk, full fat
2 tablespoons curry powder
3 jalapenos, seeded, minced
6 tablespoons lime juice
2 green or colored bell peppers, thinly sliced
2 bunches fresh cilantro, chopped
freshly cooked jasmine rice
Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken breasts to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken, cut into bite size pieces and set aside. Sauté the onion, adding more oil if necessary, until tender.
2) Return the chicken to the pot with the onions. Add the 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 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.
Makes approximately 6 servings