We all know that nothing feels more healing than Mom's Chicken Noodle Soup... at least, nothing until I brewed this soup. It's warm, slightly creamy, and full of filling things with just enough spice and coconut flavor to keep it interesting (but if you really want to kindle the fire inside, just add more cayenne). I could wax on about the awesomeness of sweet potatoes in everything, but I'll refrain and just tell those babies are packed with vitamins, minerals, fiber, and all sorts of goodness that can cure your ills or brighten your winter blues.
I like to serve this soup over jasmine or brown rice, although that may technically not make it a one-pot wonder. This is also a good way to add variety to leftovers—soup the first day, curry over rice the second! Magic. —Kels Murdoch
In a large pot, heat olive oil over medium high. Add onion, garlic, curry, paprika, nutmeg, and other peppers (if using) and stir. Cook until onions become slightly transparent and just start to carmelize, then add chicken. Saute for 5 to 7 minutes, stirring occasionally to cook evenly, until the chicken is almost fully cooked. (Begin cooking rice at this point if you intend to serve the soup over rice.)
Add chicken broth and water. Bring to a gentle simmer and add both types of potatoes. Simmer uncovered until potatoes are fork tender, about 15 minutes.
If you'd like your broth to be thicker, mix 3 tblsp. cornstarch with a few tablespoons of water and gently stir in to the soup. Simmer on high for an additional 5 minutes.
Remove from heat and slowly stir in coconut milk. I like to go for the good, creamy stuff, but you can use light coconut milk if you choose. Add salt and pepper as desired. Serve over rice, if you choose, topped with green onions sliced on the bias (a.k.a. at an angle—this just makes them look prettier).