Curry Coconut Chicken Soup

makes 5-6 servings 

• 1/2 rotisserie chicken
• 2 teaspoons vegetable oil
• 1 yellow onion, diced 
• 2 cloves garlic, minced 
• 2 heaping tablespoons yellow curry paste
• 32 oz chicken stock
• 1 tablespoon brown sugar
• ¼ jalapeno, thinly sliced
• 2 russet potatoes, cubed 
• 15 oz. coconut milk (full fat)
• 2 cups cooked rice 
• salt & pepper to taste
• ½ cup chopped cilantro, plus more for serving

Remove the meat of the chicken from the bones and set aside. 

In a large heavy pot over medium heat, sauté onion in oil  until softened, about 4-5 minutes. Add the yellow curry paste and garlic and cook for about  2 minutes, stirring occasionally.

Add chicken broth, chicken bones, jalapenos and brown sugar to the pot. Bring to a boil and then simmer for 20 minutes. Remove chicken bones from the the broth and set aside on a plate. Pick any meat off of the bone and place with reserved chicken.  Add potatoes to the soup and cook for 10 minutes. Stir in the reserved chicken meat, coconut milk, cooked rice and cilantro. Heat for an additional 5 minutes, season with salt & pepper to taste.  Serve hot with chopped cilantro and jalapenos (if you desire!).