Spicy Red Lentil Chicken Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes until softened.
1 tablespoon olive oil
1 medium onion
2 medium carrots
2-3 celery sticks
Add the garlic and ginger and cook for another minute until fragrant.
2 large garlic cloves
2 tablespoons fresh ginger
Stir in the tomato paste, Thai red curry paste, and chili paste. Cook for 1 minute, stirring often.
2 tablespoons tomato paste
2 tablespoons Thai red curry paste
1 teaspoon chili paste
Add the red lentils, sweet potato, and chicken stock. Bring to a boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes, or until the lentils and sweet potato are tender.
7 oz red lentils
½ lb sweet potato
5 cups chicken stock
Stir in the coconut cream and shredded chicken. Heat through for a couple of minutes.
1 cup coconut cream
2 cups cooked chicken
Season with salt and freshly ground black pepper to taste, then garnish with fresh cilantro and serve hot.
Salt and freshly ground black pepper to taste
A handful of fresh cilantro