Spicy Red Curry Coconut Chicken Soup

Why is this a Foodgasm?

What you need

1 tablespoon EVOO
1 short stalk lemongrass
4 tablespoons red curry paste (I used my homemade red curry paste)
3 dried red chilies (don’t add at all if you are not into spicy)
4 tablespoons tomato paste
1 teaspoon chopped garlic
1 tablespoon fresh ginger, shredded
2 chicken breasts, cubed
2 cups shredded carrots
1/2 red onion, diced
1 zucchini, sliced and cut into strips
1/2 leek, sliced
32 oz. fat free, low sodium chicken broth
32 oz. coconut milk
5 baby potatoes, sliced
juice of 1 lime
salt and pepper to taste

How to Make it

1- In a large pot pour in your EVOO
2- Place the onions, lemongrass, dried chilies and ginger into the pot, cook on medium until fragrant.
3- Add in the red curry, garlic and tomato paste. Stir well.
4- Pour in your coconut milk and chicken broth. Put stove on medium-high.
5- Throw in all the vegetable and the chicken, let soup come to a boil.
6- Simmer on medium for about 20 minutes or until potatoes are soft.
7- Once done take off the heat, let it cool for a couple minutes and add the juice of one lime. You may add more if desired.

Nutritional Information