A tasty soup with sweet coconut and spicy curry flavors!
2 cups water
2 teaspoons chicken bouillon
2 2 chicken breasts, chopped into 1 1/2 inch pieces
1 teaspoon oil
1 14-ounce can unsweetened coconut milk
1/2 cup onion, diced
1 red pepper, diced
1/2 tablespoon yellow curry powder
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1/4 teaspoon cayenne powder
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 cup cilantro, roughly chopped
2 tablespoons corn starch
optional: steamed rice
In a small sauce pan bring water to a boil. Add chicken bouillon and reduce to cook until dissolved. Turn off heat.
Season chicken with salt and pepper to taste. In a large pan or skillet heat oil over medium high heat. When oil is hot add chicken and cook, stirring though out, 5-10 minutes until cooked through. Set aside.
In a deep pan or soup pot. Add water/bouillon mixture and coconut milk. Bring to a boil, then reduce to a simmer. Add onion, peppers, curry powder, fish sauce, lime juice, cayenne pepper, brown sugar, and salt. Cook about 10 minutes to marry flavors.
Add corn starch and stir until soup thickens slightly. Stir in chicken and chopped cilantro. Cook 2-3 minutes longer until chicken is heated through. Serve soup hot, by itself or over rice if desired. Garnish with additional cilantro.