Coconut Curry Chicken Soup
This soup is so light, but still packs a world of flavors. Having to make myself yet another chicken soup to cure yet another cold, I decided to change it up a bit.
Being sick never tasted so good!
2 boneless, skinless chicken breasts, diced into bite-size pieces
2 yellow onions, chopped
1 red bell pepper, chopped
2 carrots, peeled and chopped
1 potato, peeled and diced
1 can light coconut milk
1 tbsp peanut butter
1/2 tbsp red curry paste
1 banana, chopped or sliced
1 oz dry roasted peanuts
salt + pepper
1. Heat 2 tbsp of olive oil in a large soup pot over medium-high heat. Add the onion, bell pepper, carrots, and potato, and cook for about 5 minutes, until the onion is soft.
2. Add the chicken. Stir in the curry paste, and season with salt and pepper. (Use more curry paste if you like spicy!)
3. Stir in the coconut milk and the peanut butter, then add just enough water to cover the chicken and vegetables by 1 inch. Bring to a boil and cook for about 10 minutes. Taste for seasoning. (If you have fish sauce at home, use that instead salt, as it will add a more authentic flavor to the soup. But use it sparingly - it's super salty!)
5. Serve and garnish with roasted peanuts, cilantro, and diced banana.