Basil Chicken Curry Soup

* Curry powder, 2.50 tsp
* Basil, 10 leaves
* Chicken Breast, no skin, 6 ounces
* Chicken Broth, 4 cup (8 fl oz)
* Garlic, 5 clove
* Ginger Root, 3 tsp
* Onions, raw, 1 large
* Jalapeno Peppers, 2 pepper
* Cornstarch, 0.13 cup
* Brown Rice, medium grain, 2 cup cooked
* Lea & Perrins, Worcestershire Sauce, 1 tsp
* Thai Lite Coconut Milk, 14 oz
* *Canola Oil, 2 tbsp
* Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
* Craisins, 1 cup
* Salt, 1 tsp, optional

Cut chicken into 1-inch pieces. Put into a bowl and sprinkle the curry powder over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

In a large pot heat 1 Tbsp oil over medium high heat. Add the onions and jalapeños and cook for 3 minutes. Turn heat down to low, add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pot for the next step.

Heat remaining oil over medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.

Add the chicken broth and coconut milk, minus a couple tablespoons, to the pot. In a small bowl, mix the remaining coconut milk with the corn starch to dissolve. Add the corn startch mixture back to the pot. Bring to a boil over medium heat for one minute. Turn down heat to med-low heat and mix in the worcestershire sauce. Add chicken mixture, basil, ginger and rice. Cook 2 minutes more to heat through.

Serves 6.

Number of Servings: 10

Recipe submitted by SparkPeople user CTBALDWINS.