Spicy Green Curry Coconut Soup


Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
1 large red onion, chopped
3 limes, zest and juice
2 chicken breasts, sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped medium bite size
1 large red pepper, chopped medium bite size pieces
Salt
Pepper
1 cup coconut milk
2 cups citrus Asian stock
1 cup cilantro, chopped
Lime wedges, for garnish

Directions

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add Asian stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.