Heat a large pot or Dutch oven over medium heat. Add a tablespoon of coconut oil or other cooking oil.
Add the chicken pieces and cook until browned on all sides. It does not need to be cooked through at this point.
Add the chopped onion, carrots, and celery to the pot. Cook until the onion is translucent, about 5 minutes.
Add the diced red bell pepper, minced garlic, and grated ginger to the pot. Cook for another 2 minutes, until fragrant.
Stir in the red curry paste and turmeric powder. Cook for 1 minute, stirring constantly, to bloom the spices.
Pour in the chicken broth and coconut milk. Bring the mixture to a simmer.
Add the fish sauce (if using), salt, and pepper. Stir well to combine.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the lime juice.
Taste and adjust seasonings as needed. Add more salt, pepper, or red curry paste to your preference.
Serve hot, garnished with fresh cilantro, green onions, and red pepper flakes (if using).
For a thicker soup, you can add a tablespoon of tapioca starch or arrowroot powder mixed with 2 tablespoons of water to the soup during the last 5 minutes of cooking.
Feel free to add other vegetables like mushrooms, spinach, or bok choy.
If you don't have chicken thighs, you can use chicken breast, but be careful not to overcook it.
The spice level can be adjusted by using more or less red curry paste.
• Soup (Thai-inspired)
• Approximately 350-400 calories
• 25 minutes (Easy)
• 40 minutes
• 15
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