Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat. Salt and oil the chicken breasts, then place on prepared baking sheet.
2. Cook for 20 minutes, or until chicken is cooked completely through. Allow to cool slightly before shredding with two forks (alternatively, you can shred chicken in 10 seconds in a standing mixer with a whisk attachment!). Set aside.
3. Heat a large pot or dutch oven on the stove over medium heat with about 1 tablespoon of olive oil. Once it’s hot, sauté the onion and peppers until translucent, about 7 minutes.
4. Add in the jalapeño, ginger, and garlic, cooking for 3 minutes. Mix in red curry paste and turmeric.
5. Turn the heat to high and add in the coconut milk, fish sauce, soy sauce, salt, rice vinegar, lime juice, peanut butter, chicken stock, chicken, sweet potato cubes, and chickpeas. Allow to come to a boil, then reduce mixture to a simmer. Cook, uncovered (important! you want the liquid to reduce), over low heat for 2 hours, allowing the soup to reduce by about half. Yes, seriously, half. This gives everything a ridiculously good flavor, so make sure to cook it that long.
6. When you’re ready to serve the soup, chop the cilantro and basil and stir them into the soup. Leave a few leaves out to garnish on top along with some peanuts.