Coconut Curry Chicken Soup

from Jen Lilly

This soup was simple and yummy. I seasoned it with a lot of salt:)

1/4 c. unsalted butter
1 large onion, chopped
2 TBSP green curry paste
1 TBSP Curry Powder
3 garlic cloves, minced
1 TBSP minced fresh ginger
1 red bell pepper, thinly sliced and cut into 1" long pieces
8 oz. fresh mushrooms, very thinly sliced
8 cups low sodium chicken broth
2 14-oz. cans lite coconut milk
2 TBSP fish sauce
3 TBSP brown sugar
1/4 tsp. crushed red pepper flakes
3 cups cooked and shredded chicken breasts
1 cup snow peas, trimmed and cut in half
1/4 c. freshly squeezed lime juice
2 green onions, thinly sliced
1/2 c. chopped fresh cilantro
kosher salt and freshly cracked black pepper, to taste

Preparation
In a Dutch oven or heavy stock pot over medium heat, saute the butter and onion, just until the onion is softened. Add the curry paste and curry powder and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms. Cook until softened, about 3 to 5 minutes. Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, chicken, and snow peas. Stir to combine and cook until thoroughly warmed. Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste.