- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3/4 cup chopped grape tomatoes, or to taste
- 1/2 cup tomato paste
- 1/4 cup crushed tomatoes
- 1 cup water
- 11 okra pods, finely chopped, or more to taste
- 1 tablespoon red pepper flakes
- 1 tablespoon instant chicken bouillon granules
- 1 1/2 teaspoons salt
- 1 teaspoon curry powder
- 2 cups shredded cooked chicken
- Heat vegetable oil in a saucepan over medium heat. Add onion; cook and stir until slightly softened, 3 to 4 minutes. Stir in grape tomatoes; cook until they begin to release their juices, about 2 minutes. Stir in tomato paste and crushed tomatoes. Cover and cook until fragrant, about 5 minutes.
- Remove saucepan from heat. Add water, okra pods, red pepper flakes, chicken bouillon, salt, and curry powder.
- Return saucepan to medium heat; simmer soup for 10 minutes. Reduce heat to medium-low and stir in shredded chicken. Simmer until okra is soft and chicken is heated through, stirring occasionally, 8 to 10 minutes.