Coconut Chicken Curry Soup- Courtesy of Eats and Beats

There is not one recipe of my bestie's that I've tried that hasn't been awesome. This was no exception. As I've said before, she is a food goddess, and IMHO, her taste in food is flawless. I meant to try this recipe that she recommended to me a long while back, but I waited until a few weeks ago to finally give it a shot. It was worth it. And, as you might have guessed from the number of recipes I post that include curry, I'm a big curry fan. I love coconut, too. A lot. 

For the original post, check my bestie's blog out here: http://www.jannapatterson.com/2012/02/coconut-chicken-curry-soup-and-my.html

 

Coconut Chicken Curry Soup- Courtesy of Eats and Beats (originally from Katie Goodman of GoodLife Eats)

 

Serves: 4

Ingredients:

Olive Oil

1/2 of a medium yellow onion, sliced thin

2 1/2 cups chicken broth

14 ounces unsweetened coconut milk

1 1/2 teaspoon curry powder

1 jalapeño, seeded, minced

3 chicken breasts, cut into bite sized chunks

2 tablespoons fresh lime juice

1 small red bell pepper, sliced thin

1/2 cup chopped green onion

1/2 cup chopped fresh cilantro, plus extra for garnish

1/2 cup shredded coconut

2 cups freshly cooked jasmine rice (*we used a brown jasmine)

Directions:

Heat the olive oil in a medium sized soup pot over medium-high heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
Return the chicken to the pot with the onions. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper, green onion, and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
Spoon rice into 4 bowls and top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Notes from Janna Patterson of Eats and Beats:

 The leftovers are very good, so I always double the recipe. Also, this is one of those recipes where you can cut back on the meat if you're trying to limit your consumption for environmental, financial, ethical, or any other reasons. When I double the recipe I still only use 3 chicken breasts and it's still incredibly delicious! (*I followed Janna's suggestion to double and do just 3 chicken breasts. Next time, I plan on doubling again but probably using 4 breasts, as I like the dish a bit meatier).