DIY Coconut Curry Chicken Soup

 Check out this super flavorful coconut curry chicken soup. Another soup with fabulous taste and so warming on a cold evening. We both love the curry flavoring and we had some grated coconut and rice in the fridge so we put it together with some veggies and what it turned out to be was wonderful. Another experiment that turned out really well. We're enjoying lots of great soups this fall. Be sure to check out all of them if you love a great comfort food that warms you on cold winter days.
 SERVES:         4-6 depending on serving size
PREP TIME:    20 minutes
COOK TIME:   40 minutes

INGREDIENTS:
2 boneless, skinless, organic chicken breasts, shredded
1 large shallot, thinly sliced
3 green onions, chopped
1 jalapeno, seeded chopped
2 large cloves garlic, sliced thin
6 cups low sodium organic chicken broth
5 ounces baby spinach
6 ounces snow peas
1-1 1/2 cups cooked rice
1 tablespoon peanut oil
2 teaspoons curry powder
3/4 teaspoon ground turmeric
3/4 teaspoon ground coriander
1 cup fresh coconut, toasted
2 tablespoons sugar
2 tablespoons fish sauce 
1/2 cup cilantro, chopped
Lime wedges for garnish

PREPARATION:
1. Season chicken with granulated garlic and pepper and saute until cooked, about 15 minutes. Set aside. Shred the chicken when cooled.
2. Cook and drain the rice. Set aside.
3. Meanwhile, saute the shallots, green onions, jalapeno, coconut, garlic and spices about 2-3 minutes. 
4. Add the chicken broth, bring to a boil, then add the spinach, snow peas, cooked rice, shredded chicken and remaining ingredients. Bring to a boil then lower heat and simmer for about 5 minutes.
5. Cut lime for garnish.

PLATING:
Serve in a heated bowl and garnish with slice of lime.

Bon appetit,
Tom and Anita

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DIY Coconut Curry Chicken Soup

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