Chicken Coconut Curry Soup

This is one of my favorite dishes to make.  The recipe has evolved over the years and I finally decided to write down the recipe. Although I'm sure I will continue to make edits to it!

Ingredients:

Serves 4-6

1 lb Chicken Breasts (usually about 2 breasts)

2-3 Teaspoons Coconut Oil

1 Cup Yellow Sweet Onion, diced 

1 1/2 Cups Sweet Potato, 1-inch cubes (I like to leave the skin on)

2 Cups Red Bell Pepper, cut in 2-inch long strips

24 oz Chicken Stock

1 14 oz can of Coconut Milk 

Cilantro

1 Teaspoon Dried Lemongrass

1/2 Tablespoon Chili Powder

1 Tablespoon Curry Powder

1 Teaspoon Fresh Ginger, minced (dried is OK too)

1 Teaspoon Ground Cardamom

1/2 Teaspoon Fresh Garlic, minced (dried is OK too)

1/2 Teaspoon Sea Salt 

1/2 Teaspoon Fresh Ground Pepper 

1 Cup Cooked Brown Rice, OPTIONAL

Steps:

1) Drop in 1 Teaspoon of Coconut Oil in a 6 Qt. Dutch Oven on your stove top.  Place chicken breasts in dutch oven and brown on both sides (chicken might stick a little).  Once chicken is brown, remove chicken and set aside on a plate.  

2) Add in the other 1-2 Teaspoons of Coconut Oil and add in the onion and sweet potato.  

3) Once the onion has softened and become nearly translucent add in the lemongrass, chili, curry, ginger, cardamom, garlic, salt and pepper. Let the spices begin to open up from the heat - about 2-3 minutes.

4) Add in the Chicken Stock, the Chicken Breasts, and the Red Bell Peppers.

5) Cover the Dutch Oven with the lid and cook at 250 degrees in the oven for about 90 minutes.  

6) At the end of the 90 minutes, remove the chicken breasts and shred.  Place chicken back in the dutch oven and mix in the Coconut Milk.  Serve in bowls over brown rice (optional) and garnish with several sprigs of Cilantro.