Quick Red Curry Soup

Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant about 5 minutes.

Pour coconut milk chicken stock lime juice and lime zest into the saucepan. Bring the mixture to a boil reduce heat to medium-low and cook at a simmer for 10 minutes.

Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft 10 to 15 minutes.

Stir shrimp bean sprouts and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center 10 to 15 minutes. Season soup with salt and pepper.