coconut curry soup

2 chicken breasts

5 red potatoes

2 cups chicken stock (I used home made chicken stock that was pretty condensed, so you may need more to add flavor... also if it’s canned you may want to do without the salt)

8 cups water

2 cans coconut milk/cream

1onion

2 red bell peppers

2 granny smith apples

1 stick of butter

4Tbs cumin 

1Tbs hot curry powder

1Tbs fish sauce

1/8 -1/4  cup brown sugar or coconut palm sugar

2tsp tumeric powder

1tsp cayenne powder

dash cinnamon 

dash ground pepper

dash nutmeg

pinch of natural sea salt

5 whole green cardamom seeds
*lime

*cilantro

*avocado

boil 2 chicken breasts in water/chicken stock until cooked through.  Pull out, shred (and debone and skin, if necessary), place back in stock.  Scrub potatoes cut into bite sized pieces and place in boiling stock.   Add coconut milk, cumin, curry powder, fish sauce, brown sugar, tumeric powder, cayenne powder, cinnamon, pepper, nutmeg, salt, and cardamom seeds. While boiling dice onion and red bell pepper and sauté with butter, in a sauce pan, till brown and tender.  Cut apples and mix in sautéed mixture till coated with butter then add all of the mixture to the stock pot.    You may need to add more water, depending on how you like your soup.  Simmer on low for 15-30 min.

Top with lime, cilantro and avocado.