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Chicken curry in soup form!
1. In a medium-sized soup pot, heat olive oil over medium heat. Add chicken, season with salt and pepper. Sauté until cooked through. Remove chicken and set aside. Sauté onion, adding more oil if necessary, until tender.
2. Return chicken to pot with onions. Add ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.