heat the cooking oil over medium heat in a large dutch oven or other soup pot

saute the onion, celery and carrot until soft

add the curry powder and cook one minute until fragrant

add the water and scrape up the good browned bits

add the broth next and the chicken, cover and simmer for 1 hour

remove chicken from the broth and set aside to cool

add the tomatoes, pesto and whisk in the coconut milk and bring to a boil

reduce heat a bit and add the pasta

shred the chicken and return to the soup

cook until pasta is done

taste and add salt and pepper as needed, also add more curry powder if needed