2 tablespoons olive oil
3 chicken breasts, cut into 1-inch pieces
Salt and pepper for seasoning
1/2 medium yellow onion, chopped
1 large red bell pepper, diced
3 large carrots, peeled and diced
2 jalapenos, seeded and diced
3 cups chicken broth
1 (13.5 ounce) can coconut milk
1 tablespoon fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon curry powder
1 tablespoon lemon juice
2 tablespoons fresh cilantro, chopped
3-4 cups hot cooked rice, for serving
In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 2 to 3 minutes, stirring occasionally. Add the onions, red bell pepper, jalapeno and carrots. Cook for 2 to 3 minutes, until the vegetables are slightly softened.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lemon juice and cilantro. Add salt and pepper to taste.
Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
*Recipe and image courtesy of Chef Heather, who attended and graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family friendly meals since she was nine years old in her mothers kitchen. She is an avid crockpotter and knows how to get food on the table in a pinch. She currently serves as a writer and recipe developer for meal planning site Food on the Table.*