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

1. 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
2. Add remaining ingredients except toppings. Simmer for 20-30 minutes.
3. After ladling into soup bowls, add toppings of choice.