Coconut Curry Chicken Soup

I had all that left over broth from the other day and decided to make this dish.  It is on the higher calorie side with the coconut milk and all, but it's great once in awhile.  I have made curry soup without coconut milk and put in carrots and celery instead of peppers.  I have had it like that for hot pot and it is pretty good!

Coconut Curry Chicken Soup
Chicken
4 medium sized russet potatoes sliced into cubes
1/2 onion diced
3 cloves garlic minced
2 bell peppers coursely chopped or 10 mini sweet peppers
Curry powder (I have found that the Trader Joe's brand does not have gluten)
1 can of coconut milk
Salt
Pepper

I still had quite a bit of drumsticks so I used that today.  I boiled it when I made stock and separated the bone from the meat.  If you are going to use raw chicken, saute it now until all sides are white.  If you cut them into small cubes, you don't have to cook it all the way through.  It will cook more in the soup.

Saute the onions until they become clear and fragrant and add the garlic.  After a minute or so add  the peppers and stir.  Sprinkle a little salt to flavor the vegetables and add 4 tablespoons of curry powder and mix well.  Add the chicken and potatoes with a little broth into the saute mixture.  Cover the mixture and let the potatoes cook for a couple of minutes adding more broth if necessary.  Turn the heat down to medium/medium low.  Stir in the coconut milk and 2 cups of broth, cover and bring to a boil.  Cook until the potatoes are done, stirring often.  Taste the soup and see if you need more curry powder or salt. 

I let the soup cool down and put them in mason jars and into my freezer.  My husband is starting to have a collection of soup for lunches!