Coconut Chicken Curry Soup

We miss a certain takeout place in our old neighborhood—so I'm always on the lookout for good Indian recipes to make at home. This one is a definite keeper. Serve it with lots of naan on the side. (from Tasty Kitchen)

2-3 tablespoons olive oil
3 chicken breasts, cut into bite-sized pieces
1/2 onion, finely chopped
1 tablespoon grated fresh ginger
1 1/2 cups chicken broth
1 can full-fat unsweetened coconut milk (14 oz)
2 teaspoons curry powder
1 jalapeno, seeded and minced
1 green bell pepper, thinly sliced
1/2 cup chopped fresh cilantro, plus more for serving
2 tablespoons lime juice
salt and pepper
unsweetened shredded coconut, for serving
plenty of cooked jasmine rice, for serving

Heat two tablespoons olive oil in a large dutch oven over medium heat. Add the chicken and season with salt and pepper, then saute until it's fully cooked through. Set chicken aside. Add a little more olive oil to the same pot and saute the onion until tender.

Return chicken to dutch oven with the onions. Add the ginger and cook for one minute. Stir in chicken broth, coconut milk, curry powder and jalapeno, and bring to a simmer over medium heat. Add the bell pepper and cilantro and simmer for a few more minutes. Remove from heat and stir in lime juice. Season with salt and pepper to taste. Spoon cooked rice into bowls, then ladle soup over and garnish with cilantro and coconut.

*To make this a quick weeknight meal, cook the chicken and do the chopping ahead of time. Or, make the soup over the weekend and just put your rice cooker to work when you get home.