Coconut Chicken Curry Soup

I won my office cooking competition again! This is my third 1st place finish. Add "Battle: Coconut" to the trophy shelf along with "Battle: Salsa" and "Battle: Superbowl Appetizers". See the recipe below as well as the recipe from where it was adapted.

Coconut Chicken Curry Soup
Serves 6

(Adapted from this recipe.)

2 Tbl of Butter
1 Lg Onion, halved and diced
1 Tbl of Garlic, chopped
1 Tbl of Kosher Salt
1 Tbl of Black pepper
1 Tbl of Sugar
2 Tbl of fresh Ginger
1 Lb of Chicken, cubed
1/3 C of Lemongrass (or zest of 2 Lemons)
3 Tbl of Curry Powder
2 Tbl of Soy Sauce
2 Tbl of Fish Sauce (May not be necessary)
1 tsp of Cumin
1 tsp of Cinnamon
3 med Russet Potatoes, peeled and diced
1 Can of Coconut Milk, plus one can of water
2 Cans of Chicken broth
3 Tbl of Sugar
*Optional, Chili peppers, to taste

Directions

Melt the butter in a medium skillet over medium heat. Add half of the onion and all the garlic and cook over medium heat, stirring frequently, until both begin to soften, about 7 minutes. Add the salt, black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.

Add the remaining onion, lemon grass, curry powder, soy sauce, fish sauce, cumin and cinnamon. Stir. In a large pot, pour contents of skillet and add potatoes, coconut milk, can of water and chicken broth. Cook over medium-low heat and cover. Simmer until the sauce thickens and the chicken is tender. It even tastes better the next day.