Coconut Chicken Soup | Blue Flame Kitchen

Ingredients

• 2 tbsp canola oil
• 3 bay leaves*
• 1 cinnamon stick*
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp fennel seed, crushed
• 1/4 tsp turmeric
• 1/8 tsp cayenne pepper
• 1 lb (0.5 kg) boneless skinless chicken thighs, cut into 1/2 inch cubes
• 1 1/2 cups diced onions
• 2 cloves garlic, finely chopped
• 1 tsp finely chopped fresh ginger
• 2 cups diced tomatoes
• 4 cups chicken broth
• 1 can (400 mL) coconut milk
• 3 cups cooked basmati rice
• 1/3 cup chopped fresh cilantro
• 2 tbsp fresh lime juice