INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 1 sweet yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 2-inch piece of ginger, peeled and grated
- 2 large boneless, skinless chicken breasts, cubed
- 1 tablespoons red curry paste
- 2 tablespoons turmeric
- 1 teaspoon curry powder
- 1 teaspoon Spike seasoning
- 1 teaspoon salt
- 1 russet potato, chopped into 1-inch cubes
- 2 14-ounce cans coconut milk
- 3 cups vegetable broth (2-3 tablespoons veggie broth powder + 3 cups water)
- Toppings – cilantro, chopped peanuts, grated carrots, bean sprouts
INSTRUCTIONS
- Heat oil in a large enamel-coated cast iron Dutch oven. Sauté onions, garlic and ginger for 3-5 minutes, then add the cubed chicken and cook until golden brown
- Add remaining ingredients except toppings. Simmer for 20-30 minutes.
- After ladling into soup bowls, add toppings of choice.