Tonight I made this soup which was simple to make and absolutely delish! Eammon just couldn't get enough of it and as he was eating his first bowl, asked if I could make it again and soon, so definitely a hit!!
2 Tablespoons olive oil
1 medium onion, finely chopped
4 large cloves of garlic, minced
2 jalapenos, seeded and minced
1/2 cup cilantro, finely chopped
1 can lite coconut milk
5 cups low sodium chicken stock
2 Tablespoons red curry paste
1 lime, zest and juice
1/2 teaspoon fresh ground pepper
8 oz. mushrooms, thinly sliced
1 red pepper, thinly sliced
2 boneless, skinless chicken breasts, thinly sliced
2 scallions, chopped
1 avocado, diced
In a large pot heat the olive oil over medium heat. Add the onions and allow to lightly caramelize. Add the garlic and jalapenos and cook for another two minutes until jalapenos are soft. Add cilantro and cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste, lime juice and zest and ground pepper. Stir until the curry paste dissolves. Taste the broth at this point to make sure that the salt/pepper/heat from jalapeno & curry paste and sourness from the lime are in balance and adjust as needed.
Add the mushrooms and red pepper and simmer for 5 minutes or until the mushrooms and peppers are tender. Turn off heat and stir in the chicken and scallions. Allow the chicken to poach in the broth for approx. five minutes or until cooked and opaque.
Place some diced avocado in the bottom of each bowl and ladle soup on top.