Coconut Curry Chicken Soup

I'm (Kitchen Ninja) on vacation, and it's cold. snowing, freezing cold. So, I'm experimenting with soups and stews/stirfrys that hit with a lot of flavor - spicy, sweet, salty and sour. Last night I made Coconut Curry Chicken Soup and it turned out awesome.

Here's my recipe:

Coconut Curry Chicken Soup

4 boneless, skinless chicken breasts, cubed
1 can light coconut milk (SHAKE BEFORE OPENING)
3 onions, sliced
1 bag baby carrots, thinly sliced
1 jalepeno, sliced with seeds (clean out seeds for milder flavor)
2 cans chicken broth
3 limes
1 c. sweetened coconut flakes
1 lemongrass stalk
4 tsp tumeric
1 tsp paprika
2 tsp curry powder
1 tsp red chili flakes
1 tsp sesame oil
olive oil
salt, pepper to taste.


1. Saute 3 of the sliced onions with olive oil, sesame oil, lemongrass, tumeric, paprika, curry powder, salt and chili flakes.
2. Add cubed chicken and allow chicken to brown.
3. Add coconut milk, chicken broth, baby carrots and the juice of two limes. Allow to simmer for 30 mins.

4. TO MAKE SWEET & SPICY GARNISH:
saute onions, jalepeno slices and salt with a little olive oil - until onions are golden, add coconut flakes. Continue to saute until coconut is also a golden hue.

Remember to take out the lemongrass before serving. Garnish each bowl with a little bit of toasted coconut/jalepeno mixture.


that's it - simple and really delicious. I like to add extra lime juice to mine when I serve it. It makes all the other flavors really pop.

Kitchen Ninja Out.