By: Robin Kurss

Boy it’s cold outside. That means soup for dinner. This one is quick to put together, uses ingredients you probably have on hand and will warm you up for sure. You can vary the vegetables, adding mushrooms, corn, peas etc. and leave out the chicken for a vegetarian option too.

INGREDIENTS:
• 1 Tbsp olive oil
• 1 onion, diced
• 1 red pepper, diced
• 4 cloves garlic, minced
• 1 Tbsp red curry paste
• (1) 14.5 oz can diced tomatoes
• 4 c stock
• (2) 14 oz cans coconut milk
• Salt and pepper to taste
• 1 ½ lb. boneless chicken, thinly sliced
• 2 c greens of choice (kale, spinach etc.)
• 2 Tbsp lime juice
• 4 Tbsp fresh cilantro, chopped
• Cooked rice for serving

DIRECTIONS:

1. Heat oil in large pot over medium heat. Add onion and pepper, stir till soft. Add garlic, curry paste, tomatoes, stock, coconut milk and season to taste. Simmer for 15 minutes.
2. Add chicken and simmer for 15 minutes. Stir in greens and cook till they are wilted. Stir in lime juice.
3. Spoon soup over rice and sprinkle with cilantro. Serve.