1 1/4poundschicken thighs(boneless, skinless cut into cubes)
3tbspCalifornia chili powder
14ouncescoconut milk(1 can)
8ouncesfresh pineapple(cut into cubes)
1ouncefresh basil(preferably Thai)
Cut you chicken into cubes and set aside.
Cut your pineapple into cubes and set aside.
In a heavy bottomed pot add the coconut oil and heat to medium high.
Add the chili powder and mix.
Open the coconut milk (DO NOT SHAKE), and scoop out 4 tablespoons of the thick top portion out of the can. Add to the chili and boil.
Stir and cook until it becomes translucent and starts to bubble.
Add the lemongrass and salt and cook until it boils.
Add the chicken pieces, stir to coat well. Sauté for 5 minutes.
Add 1/4 cup of water, bring to a boil, reduce and cook on medium high for approximately 8 minutes. Be sure to stir once or twice during the cooking process.
Add the pineapple and the remaining water. Bring to a boil. Cook for 1 minute.
Add coconut milk and bring to a soft oil.
Add the kale, stir and remove from heat.
Add the basil.
This soup does call for 3 tablespoons of chili powder. While this may seem like LOTS...Angkor California Chili Powder is NOT over powering. This amount products a nice tingle but not too hot. The red colour is beautiful.
You can also add some rice or noodles to this flavourful bowl of soup.
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