Coconut and Chicken Curry Soup (Paleo)

olive oil
3 chicken breasts, cut into bite sized chunks
1/2 of a large onion, chopped fine
1 tablespoon grated fresh ginger
1 1/2 cups chicken broth
1 can (14 ounces) unsweetened coconut milk, full fat
2 teaspoon curry powder
1 jalapeño, seeded, minced
2 tablespoons lime juice
1 small green bell pepper, sliced thin
1/2 cup chopped fresh cilantro, plus extra for garnish
1/2 cup unsweetened chipped coconut
2 cups freshly cooked jasmine rice (optional)

1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Makes approximately 6 servings

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SISTERMARYERIS.