This red curry soup has all the spicy, creamy, savory and aromatic elements of the Thai curry that you know and love. Prepared red curry paste offers bold notes of ginger, garlic, coriander, chiles and red bell pepper. Allowing the curry paste to cook a bit helps it bloom and intensifies the flavor. Creamy coconut milk helps keep the spice level even and mild. Serve with sticky rice or noodles on the side.

Ingredients

  • 1 medium red onion
  • 1 tablespoon unrefined coconut oil
  • 1 small red bell pepper, finely chopped
  • 1 tablespoon seeded and finely chopped jalapeño pepper, plus 2 tablespoons thinly sliced, divided
  • 1 large sweet potato, scrubbed and chopped (about 4 cups)
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons plus 1 teaspoon red curry paste
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cups lower-sodium chicken broth
  • 1 (14-ounce) can coconut milk, well stirred
  • 1 pound shredded cooked chicken breast (about 3 cups)
  • 2 cups fresh green beans, trimmed and sliced into 1-inch pieces
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped fresh basil
  • 1 tablespoon lime juice

Directions

  1. Thinly slice about one-fourth of onion to measure 1/4 cup. Finely chop the remaining onion.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the soup among 6 bowls. Top with the reserved sliced onion and the remaining 2 tablespoons sliced jalapeño.