Chicken Coconut Curry Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion small diced
• 2 carrots, peeled and small diced
• 1 lb baby potatoes, diced potatoes or diced sweet potatoes, par boiled (cook ¾ way)
• 1 lb broccoli florets, par boiled (cook ¾ way)
• 1 tablespoon fresh ginger minced
• 3 cloves garlic minced
• 4 tablespoons Thai red curry paste
• 4 cups chicken, bone or vegetable broth
• Juice of 1 lime, plus lime wedges for serving
• 1 (13.5 ounce) can full fat coconut milk
• 2 cups shredded cooked chicken
• 1-2 cups water
• Salt & pepper to taste 
• Handful fresh basil torn
• Handful fresh cilantro chopped

Instructions

1. Add the olive oil, onion and carrots to a large soup pot over medium-high heat. Sauté for 5-10 minutes depending on the size of your veggies, stirring occasionally until soft.
2. Meanwhile, wash and par boil potatoes while onions and carrots cook. Remove potatoes but leave the water and par boil the broccoli florets for 5 minutes or until 3/4 done.
3. Add the ginger, garlic, and curry paste, stir and cook for 30 seconds – 1 minute.
4. Add the broth and lime juice. Increase heat to high and bring to a gentle boil.
5. Stir in the coconut milk, chicken, and potatoes. Reduce heat to medium-low and let simmer for 10 minutes. Add drained broccoli when it's 3/4 cooked and simmer 5-10 more minutes. If it gets thicker than you want, add 1-2 cups of water.
6. Check doneness of potatoes and broccoli.
7. Season with salt & pepper to your liking. 
8. Serve immediately with fresh cilantro and basil and a wedge of lime on the side.