Thai Red Curry Chicken Soup

INGREDIENTS

• 2 Tbsp EVOO
• 2 Tbsp red curry paste
• 2 c diced sweet potatoes
• 1 large or two small chicken breasts, cut into bite-sized pieces
• 2 small heads broccoli, florets separated and stems chopped
• 1 14-oz can coconut milk
• 2 c water

PREPARATION

Stovetop

1. in a Dutch oven, over medium high, heat the EVOO until hot, about 2 minutes. Add the curry paste and cook 1 minute, stirring. Add sweet potatoes, chicken, and broccoli. Cook 8 minutes.
2. Add coconut milk and water, whisking to combine well. Bring to a boil, then reduce heat, cover, and simmer about 20 minutes, stirring occasionally.

Slow Cooker

1. Combine ingredients in slow cooker and cook on HIGH for three hours.

( 5-Ingredient One Pot Cookbook - Kindle )

-- JMag Guthrie - 2019-01-01