This soup is wonderfully satisfying and delicious, mildly spicy, and has a creamy, reddish-orange broth. It's Asian inspired and you can turn up the heat by adding more chili paste.
1/2 medium yellow onion, chopped
2 cups cooked chicken breast, chopped
6 tablespoons red curry paste
2 14 oz. cans coconut milk
4 tablespoons chili paste
2 teaspoons Kosher salt
1 teaspoon ground ginger
2 cups water
1 14 oz. can garbanzo beans, drained
Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add onions to the pan and cook until softened, about 5 minutes. Add the chicken and stir for about 5 minutes until chicken is heated, then add the curry paste, coconut milk, chili paste, salt, ginger, and water. Stir to combine, and then slowly bring the soup to a boil, being careful not to burn the bottom of the pan. Add the drained chickpeas, lower the heat, stir, and simmer for 45 minutes. Add fresh spinach or Swiss chard to the soup for the last 15 minutes of cooking time for added color and nutrients. Taste and adjust the seasonings to your liking. Serve with naan or pita bread. Enjoy your food!
