Ingredients

The following ingredients have 4 Servings
  • 2 cups water
  • 2 teaspoons chicken bouillon
  • 2 chicken breasts (chopped into 1 ½ inch pieces)
  • 1 teaspoon oil
  • 1 14-ounce can unsweetened coconut milk
  • ½ cup onion (diced)
  • 1 red pepper (diced)
  • ½ tablespoon yellow curry powder
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon cayenne powder
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ¼ cup cilantro (roughly chopped)
  • 2 tablespoons corn starch
  • optional: steamed rice

Instruction

  • 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.