Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
– Add Curry Paste: Stir in the red curry paste and cook for another minute, allowing the flavors to meld together.
Cook Chicken: Add the chicken breast pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.
Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk, stirring well to combine. Bring the soup to a simmer.
Add Vegetables: Add your choice of vegetables to the pot. You can use bell peppers, carrots, snap peas, or any other vegetables you prefer. Let the soup simmer until the vegetables are tender, about 10-15 minutes.
Season to Taste: Taste the soup and season with salt and pepper as needed. Adjust the seasoning according to your preference for spiciness and saltiness.
Serve: Ladle the Coconut Curry Chicken Soup into bowls and garnish with fresh cilantro leaves and lime wedges. Serve hot and enjoy!
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