Active Time:
40 minutes
Total Time:
50 minutes
Servings:
6 servings
Nutrition Profile:
Sesame-Free, Nut-Free, Dairy-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free
Jump to Nutrition Facts
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 the 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.
3. 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.
4. 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.
5. Stir in chicken and green beans. Cook, uncovered, stirring occasionally, until the beans are bright green and tender, about 10 minutes.
6. Remove from heat and stir in cilantro, basil, and lime juice.
7. Divide the soup among 6 bowls. Top with the reserved sliced onion and the remaining 2 tablespoons sliced jalapeño.
To make ahead:
Refrigerate in an airtight container for up to 4 days.
