Coconut Curry Soup

This was a great soup for a cold day. We're in the middle of a winter storm here, so it was nice to have some hot soup while the snow blows outside. The flavors of coconut and curry go perfect together. And even better, this soup comes together really quickly! I managed to chop/dice everything up in the afternoon (while Jack was at school) and then throw it in the pot when we got home from running errands in the evening. Dinner was on the table in 30 minutes...and most of that was simmering time.

COCONUT CURRY SOUP
(recipe from Mel's Kitchen Cafe)

2 Tbsp. olive oil
1 1/2 lbs. boneless, skinless chicken breasts (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1 red bell pepper, seeded and diced
1/2 cup diced onion
2 cups low-sodium chicken broth
1 can (14 oz.) light unsweetened coconut milk
1 Tbsp. fish sauce
1/8 tsp. cayenne pepper (or more to taste...I would suggest 1/2 tsp. if you like it a little spicy)
1 Tbsp. brown sugar
1 1/2 tsp. curry powder
1 Tbsp. fresh lime juice
1/4 cup fresh cilantro

2-3 cups hot, cooked rice - for serving

In large stock pot or dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper and add the pieces to the hot oil. Cook for 1-2 minutes. Add the onion and bell pepper and cook for 2-3 minutes. The chicken and vegetables don't have to be fully cooked because they'll finish cooking while the soup simmers.

Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar, and curry powder. Stir to combine. Bring the soup to a simmer and cook for 10-15 minutes (I let mine go for closer to 20). Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve over rice.