-
Put the chicken broth in a medium-large stock pot on the stove. Bring to a boil.
-
Add the chicken, pepper, potatoes, and onion. Boil for about 10-15 minutes, until everything is tender.
-
Add the coconut milk, curry, cumin, and salt and stir.
-
If desired, make a slurry with the corn starch and 1/4 cup of water in a small bowl or cup. Pour it into the hot soup and stir until slightly thickened.
-
Serve immediately.