Chicken Coconut Curry Soup

What You Need:

• 1-pound boneless skinless chicken breast, diced into cubes
• 3 tablespoons olive oil
• 3 cloves garlic, minced finely
• 2 tablespoons ground ginger
• 2 tablespoons ground coriander
• 2 14-ounce cans coconut milk
• 1 15-ounce carton or can of chicken stock or vegetable stock
• 1 cup shredded carrots
• 1 4-ounce jar Thai red curry paste
• 3 cups fresh spinach leaves, loosely packed
• 2 tablespoons lime juice
• 1 teaspoon salt, or to taste
• ½ teaspoon pepper, or to taste
• 1 to 2 tablespoons brown sugar, optional and to taste
• 1/4 cup fresh cilantro, finely chopped or torn for garnishing

What You Will Do:

1. To a large pot add the olive oil and allow to warm over high heat. This will only take 1 to 2 minutes.
2. Add the chicken and cook for about 3 minutes, or until chicken is just cooked on the outside (white but you can see a pink center).
3. Add the garlic, ginger, and coriander and cook for about 1 minute, or until fragrant while consistently stirring.
4. Add the Thai curry paste, salt, and pepper then toss to ensure the chicken is evenly coated. Cook for 2 minutes.
5. Add the coconut milk, chicken stock, carrots, and spinach then stir to combine. Bring the soup to a rolling boil and then maintain this temperature for 2 minutes.
6. Now, reduce the heat to medium. Allow the soup to gently boil for about 10-15 minutes or until the carrots are soft.
7. Taste the soup and if you like add in the brown sugar* and more salt/pepper to taste.
8. Remove from heat. Allow to cool for 5 minutes before serving.
9. Label into soup bowls and garnish with chopped cilantro right before serving.