Prepared red curry paste offers bold notes of ginger, garlic, coriander, chiles and red bell pepper.
Allowing the curry paste to cook a bit helps it bloom and intensifies the flavor.
Creamy coconut milk helps keep the spice level even and mild.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Serve with sticky rice or noodles on the side.
Finely chop the remaining onion.
Melt coconut oil in a medium Dutch oven over medium heat.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Add sweet potato, garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
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.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Stir in chicken and green beans.
Cook, uncovered, stirring occasionally, until the beans are bright green and tender, about 10 minutes.
Remove from heat; stir in cilantro, basil and lime juice.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Divide the soup among 6 bowls.
Top with the reserved sliced onion and the remaining 2 tablespoons sliced jalapeno.
To make ahead
Refrigerate in an airtight container for up to 4 days.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
