Coconut Curry Chicken Soup

We used to have an Asian fusion restaurant in our area that served Thai, Chinese, Japanese and Korean cuisine. My husband and I predicted it wouldn't last long, and we were right. Not that the food wasn't good - it was phenomenal! That type of restaurant just didn't fit the area in which we live. We're a small-town, home-cooking sort of place. The very same restaurant would have done fabulously in Atlanta or Birmingham.

I was very sad to see that restaurant go. They served a delicious coconut curry chicken soup that made my mouth water. I've experimented with several recipes until I finally found this one that is as close to that restaurant soup as it can be. And my tastebuds are rejoicing!

Here's what you need:

2 TBSP butter
1/2 onion, diced
1 TBSP green curry paste - found in the Asian aisle in your grocery store
1 1/2 teas minced garlic
1 TBSP minced fresh ginger - you can sub 1/2 teas ground ginger
1/2 red bell pepper, diced
4 cups (32 oz carton) chicken broth
1 can coconut milk
1 TBSP fish sauce - look in the Asian aisle
2 teas curry powder
1 TBSP brown sugar
2 cups shredded cooked chicken
1 TBSP lime juice
Salt and pepper, to taste
Chopped cilantro, for garnish

In a saucepan, melt the butter. Add the onions and cook until softened. Add the curry paste, garlic, ginger and red pepper. Cook for another few minutes until the red pepper is softened.

Stir in the broth, coconut milk, fish sauce, curry powder, sugar and chicken. Heat until warmed, but don't boil. Add the lime juice and salt and pepper. Garnish each serving with cilantro. This recipe makes 4 servings.

For a more hearty meal, serve this over rice or noodles.