Coconut Curry Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs chicken breasts (about 3)
1/2 cup yellow onion, chopped
1 red bell pepper, finely chopped
2 cups chicken broth (low sodium)
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper (or more to taste)
1 tablespoon brown sugar
2 teaspoons curry powder
1 tablespoon lime juice (about 1 medium lime)
1/4 cup cilantro
1 -2 cup fresh spinach, chopped (optional)
salt and pepper for seasoning

Preparation

In a large pot, heat the oil over medium heat until it is hot. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro, and spinach if you are using. Add salt and pepper to taste.
3.Serve a ladle or two of the soup over rice and garnish with more cilantro, if desired.