Coconut Chicken Soup

By Charlotteg

Ingredients

• 1-1/2 tbsp canola oil
• 1/2 medium onion, diced
• 4 cloves of garlic, minced
• 1/4 tsp crushed red pepper
• 4 cups chicken broth
• 2 medium carrots, diced
• 1 boneless, skinless chicken breast
• 1/2 cup brown rice
• 1 bunch kale, chopped
• 1 tbsp lemon juice
• 1 can (14 oz) unsweetened light coconut milk
• 2 tbsp red curry paste
• 1 stalk Lemongrass– optional
• 2 tbsp Cilantro - optional

Preparation

Step 1

1. Saute onion in oil for 5-10 min, or until soft. Add garlic and pepper flakes; cook 30 seconds or until garlic is fragrant. Add curry paste, cook for 1-2 minutes. Add broth (and lemongrass if using) ; bring to a boil.
2. Add carrots and chicken, reduce heat, cover and simmer 10-15 minutes or until chicken is cooked. Remove chicken, cool then shred or chop.
3. Add rice and cook 15-20 minutes. In the last few minutes of cooking, add kale, chicken, lemon juice and coconut milk and cilantro. Remove lemongrass stalk just before serving.