A warming Coconut Curry Chicken and Veggie Soup perfect for cold months, featuring chicken, carrots, celery, and a blend of aromatic spices in a rich coconut milk base.
1: Season chicken breast with olive oil, salt and pepper and sauté until golden; set it aside.
2: Add olive oil to the pot; chop and sauté pepper, onion, carrots and celery, grate garlic and ginger; season with salt and pepper.
3: Add potatoes, turmeric, cumin, coriander, chicken stock and bring to boil; add shredded chicken and coconut milk.
4: Finish with lime juice, cilantro and enjoy!
