This vegetable-packed soup is the perfect balance of hearty and spicy, making it the ultimate comfort food for a cold day! Serve with homemade garlic naan for a quick and delicious dinner.
2 Tbsp olive oil
1 yellow onion, chopped
2 carrots, chopped
1 Russet potato, chopped
1 Tbsp minced garlic
1 Tbsp minced ginger or ginger paste
1 Tbsp chicken bouillon
1 Tbsp chili powder
2 tsp curry powder
2 tsp salt
1 tsp pepper
4 cups water
1 can (13.5 oz) coconut milk
1 1/2 Tbsp red curry paste, see note
1 1/2 cups frozen cut green beans
1 red bell pepper, sliced
2 cups shredded, cooked chicken
Heat olive oil in a large pot and saute onions, carrots, and potatoes until tender.
Stir in garlic, ginger, chicken bouillon, chili powder, curry powder, salt and pepper.
Pour in the water and bring to a boil.
In a large bowl, whisk together the coconut milk and red curry paste. Add into the pot and bring to a simmer.
Add in the green beans, bell pepper and shredded chicken and let simmer for 5-10 minutes until the green beans and bell pepper are tender.
Serve immediately with naan bread.
Red curry paste: The amount of red curry paste you add will determine both the spiciness and the flavor of the soup! If you don't want it very spicy, start with 1 Tbsp!
Feel free to mix and match the amount of vegetables! You could add more bell pepper or try adding broccoli or peas.
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