Red Curry Coconut Soup with Chicken

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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless

Active Time:40 minsTotal Time:50 minsServings:6 servingsJump to Nutrition Facts

Active Time:40 minsTotal Time:50 minsServings:6 servings

Active Time:40 mins

Active Time:

40 mins

Total Time:50 mins

Total Time:

50 mins

Servings:6 servings

Servings:

6 servings

Jump to Nutrition Facts

Cook Mode(Keep screen awake)Ingredients1mediumred onion1tablespoonunrefinedcoconut oil1smallred bell pepper, finely chopped1tablespoonseeded andfinely chopped jalapeño pepper, plus2tablespoonsthinly sliced, divided1largesweet potato, scrubbed and chopped (about4cups)1tablespoonfinely choppedgarlic1tablespoongratedfresh ginger3tablespoonsplus1teaspoonred curry paste3/4teaspoonsalt1/4teaspoonground pepper4cupslower-sodiumchicken broth1(14-ounce) cancoconut milk, well stirred1poundshreddedcooked chicken breast(about3cups)2cupsfresh green beans, trimmed and sliced into 1-inch pieces1/2cupfinely choppedfresh cilantro1/2cupfinelychopped fresh basil1tablespoonlime juice

Cook Mode(Keep screen awake)

Ingredients

1mediumred onion

1tablespoonunrefinedcoconut oil

1smallred bell pepper, finely chopped

1tablespoonseeded andfinely chopped jalapeño pepper, plus2tablespoonsthinly sliced, divided

1largesweet potato, scrubbed and chopped (about4cups)

1tablespoonfinely choppedgarlic

1tablespoongratedfresh ginger

3tablespoonsplus1teaspoonred curry paste

3/4teaspoonsalt

1/4teaspoonground pepper

4cupslower-sodiumchicken broth

1(14-ounce) cancoconut milk, well stirred

1poundshreddedcooked chicken breast(about3cups)

2cupsfresh green beans, trimmed and sliced into 1-inch pieces

1/2cupfinely choppedfresh cilantro

1/2cupfinelychopped fresh basil

1tablespoonlime juice

DirectionsThinly slice about one-fourth of onion to measure 1/4 cup. Finely chop the remaining onion.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessMelt coconut oil in a medium Dutch oven over medium heat. Add the chopped onion, bell pepper and 1 tablespoon chopped jalapeño; cook, stirring occasionally, until slightly softened, about 2 minutes. Add sweet potato, garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add curry paste, salt and pepper; cook, stirring constantly, until the curry paste is fragrant and turns a few shades darker, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessStir in broth and coconut milk; bring to a simmer over medium heat. Cover, and cook until the sweet potato is almost tender, about 10 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessStir in chicken and green beans. Cook, uncovered, stirring occasionally, until the beans are bright green and tender, about 10 minutes. Remove from heat; stir in cilantro, basil and lime juice.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessDivide the soup among 6 bowls. Top with the reserved sliced onion and the remaining 2 tablespoons sliced jalapeño.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessTo make aheadRefrigerate in an airtight container for up to 4 days.EatingWell.com, December 2023

Directions

Thinly slice about one-fourth of onion to measure 1/4 cup. Finely chop the remaining onion.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessMelt coconut oil in a medium Dutch oven over medium heat. Add the chopped onion, bell pepper and 1 tablespoon chopped jalapeño; cook, stirring occasionally, until slightly softened, about 2 minutes. Add sweet potato, garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add curry paste, salt and pepper; cook, stirring constantly, until the curry paste is fragrant and turns a few shades darker, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessStir in broth and coconut milk; bring to a simmer over medium heat. Cover, and cook until the sweet potato is almost tender, about 10 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessStir in chicken and green beans. Cook, uncovered, stirring occasionally, until the beans are bright green and tender, about 10 minutes. Remove from heat; stir in cilantro, basil and lime juice.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessDivide the soup among 6 bowls. Top with the reserved sliced onion and the remaining 2 tablespoons sliced jalapeño.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessTo make aheadRefrigerate in an airtight container for up to 4 days.

Thinly slice about one-fourth of onion to measure 1/4 cup. Finely chop the remaining onion.

Melt coconut oil in a medium Dutch oven over medium heat. Add the chopped onion, bell pepper and 1 tablespoon chopped jalapeño; cook, stirring occasionally, until slightly softened, about 2 minutes. Add sweet potato, garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add curry paste, salt and pepper; cook, stirring constantly, until the curry paste is fragrant and turns a few shades darker, about 2 minutes.

Stir in broth and coconut milk; bring to a simmer over medium heat. Cover, and cook until the sweet potato is almost tender, about 10 minutes.

Stir in chicken and green beans. Cook, uncovered, stirring occasionally, until the beans are bright green and tender, about 10 minutes. Remove from heat; stir in cilantro, basil and lime juice.

Divide the soup among 6 bowls. Top with the reserved sliced onion and the remaining 2 tablespoons sliced jalapeño.

To make aheadRefrigerate in an airtight container for up to 4 days.

To make ahead

Refrigerate in an airtight container for up to 4 days.

EatingWell.com, December 2023

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Nutrition Facts(per serving)402Calories20gFat29gCarbs29gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.