Take a classic soup and give it a whole new
Shauna Evans with A Groovy Mom shares her
recipe for Coconut Chicken Curry Soup.
2 T olive oil
1 c. onion, chopped
1/2 jalepeno pepper, seeded, minced
1 red bell pepper, chopped
2 T fresh ginger, peeled and minced fine
1 (15 oz.) can chicken broth
2 (10 oz.) cans diced lime, cilantro tomatoes (undrained)
2 (14 oz.) cans unsweetened coconut milk
4 t red curry powder
3 c. cooked chicken, shredded ( I use rotisserie!)
3 T fresh lime juice
1/2 t. salt
1/4 t. black pepper
1 c. chopped fresh cilantro
3 c. cooked sticky rice
1. In large skillet, heat oil on medium heat. Saute onion,
jalepeno pepper, and red pepper until tender, about 4
minutes. Add ginger the last minute of cooking.
2. Transfer onion mixture to a large stock pot and add
chicken broth, diced tomatoes, coconut milk, curry powder,
chicken, lime, salt, pepper, and cilantro.
3. Turn heat to low and simmer for 5 minutes.
4. Serve over a 1/2 cup rice.
Find out more about Shanua at www.agroovymom.com.