Coconut Chicken Curry Soup!

2 T. olive oil

2 carrots, diced

2 onions, diced 

3 cloves garlic, minced      

1 small bunch bok choy                              

4 c. chicken broth

1 c. coconut milk

8 oz. skinless, boneless chicken thighs, cut into 1-inch pieces

1 T. curry powder

1 T. ginger

1 t. pepper

1 t. cayenne

 

Saute carrots and onion in olive oil.  Add garlic and cook a minute more.  Add bok choy, broth, coconut milk, chicken, and spices.  Simmer for 10 minutes or until chicken is fully cooked.  Remove the chicken and shred it before returning to the pot.  Cook for a minute more before serving.