Yellow Curry Chicken Soup

Heat oil over medium heat in large skillet with sides. Add chicken, onions, carrots, potatoes, and curry paste. Cook just until chicken is no longer pink. Add cauliflower, ginger, and garlic, sauté 1 minute.

Whisk in 1 cup coconut milk & optional cornstarch, add to skillet. Add remaining coconut milk along with all remaining ingredients (wait on the peas).

Bring to a boil, then reduce to a simmer for 15-20 minutes, uncovered, or until the potatoes are tender. Stir in peas and cook just until peas are heated through, 2-3 minute. Garnish and enjoy!

Note:
Chicken is easier to slice if partially frozen. Check amazon or Asian Market for Yellow Curry paste if you are unable to find it at your grocery store. You can substitute one can of coconut milk with light coconut milk or chicken broth for less calories.