Serves 4
Prep Time: 15 minutes
Total Time: 30 minutes
2 teaspoons avocado oil
3 scallions, white parts minced, green part cut thin on the bias
1/2 cup fresh minced cilantro
2 Tablespoons red curry paste (more or less, to taste)
4 teaspoons fish sauce
4 cups reduced sodium chicken broth
2 cans (13.5 ounce) coconut milk
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, cut into 1/4 inch thick pieces
1 sweet potato, peeled, quartered lengthwise, cut into thin slices
3 Tablespoons fresh lime juice (2 limes)
1. Cook Onion Whites: In a large saucepan or Dutch oven, heat 2 teaspoons of oil over medium high heat until shimmering. Add onion whites, 1/4 cup cilantro and red curry paste and cook until fragrant, stirring and pressing down on the curry paste to combine.
2. Add Broth & Coconut Milk: Add 2 teaspoons fish sauce, chicken broth and coconut milk and bring to a boil. When soup comes to a boil, reduce heat to low and simmer for 5 minutes.
3. Add Chicken & Sweet Potato: Increase heat to medium high and add the chicken and sweet potato to the pot. Cook until chicken is no longer pink and the sweet potatoes are tender, about 5 minutes.
4. Finish & Serve: Remove pan from heat. Stir in remaining fish sauce, lime juice, scallion greens and remaining cilantro. Serve and enjoy!
