Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 lb boneless, skinless chicken breast, sliced into thin strips
  • 4 cups low-sodium chicken broth
  • 14 oz full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tsp ground turmeric
  • 1 cup red bell pepper, thinly sliced
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent and softened.
  2. Stir in the minced garlic, grated ginger, and red curry paste. Stir constantly for 1 minute to bloom the spices until fragrant.
  3. Add the 1 lb of chicken breast strips to the pot. Cook for 2-3 minutes until the outside is no longer pink, tossing it in the spice paste.
  4. Pour in the chicken broth, coconut milk, fish sauce, and ground turmeric. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until the chicken is cooked through.
  5. Toss in the sliced red bell pepper during the last 3-4 minutes of simmering until crisp tender.
  6. Turn off the heat and stir in the lime juice.
  7. Ladle the soup into bowls and top with fresh cilantro before serving.