Easy Thai Yellow Curry Chicken Soup

Ingredients:

Oil for sautéing veggies

1 bottle Trader Joe's Yellow Curry Sauce 

3/4 lb Carrots (peeled and cut into 1/2" rounds-I cute them a little smaller)

1 med onion chopped

1 large red bell pepper (cut into 1" pieces)

1 lb Yukon Gold Potato (about 1 large) (pulled and cut into 1/2" pieces)

1 lb boneless, skinless chicken thighs (cut into 1" pieces)

1 (15oz) can unsweetened coconut milk

Fresh cilantro to use as a garnish (you can garnish heavily and stir it into your soup or don't garnish at all...it's good either way)

Directions:

1) Sauté onions, carrots, and bell pepper in oil and 2T-ish of the curry sauce until the onions are translucent.  

2) Add the coconut milk and rest of curry sauce (use some water to rinse the coconut milk can and the curry bottle, and add to the pot).  Bring to a near boil

3) Add potatoes and chicken.  Reduce heat and simmer 25 minutes or until the potatoes are tender and the chicken is done. 

4) Serve immediately and garnish with cilantro

This would also be good poured over rice. 

YUM!

Recipe from Mason Lyman