Thai Coconut Curry Chicken Soup

Heat the vegetable oil in a large soup pot over medium heat. Add the diced onion and cook for about 4–5 minutes until softened. Stir in the garlic and grated ginger, cooking for another minute until fragrant. Add the red curry paste and stir continuously for 1–2 minutes to toast the spices and deepen the flavor.

Add the chicken pieces to the pot and stir until evenly coated with the curry mixture. Cook for about 4–5 minutes until the chicken begins turning white on the outside, though it doesn't need to be fully cooked yet.

Pour in the coconut milk and chicken broth, stirring until smooth. Add the fish sauce, brown sugar, sliced bell pepper, and mushrooms. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Let it cook for 15–18 minutes, allowing the chicken to finish cooking and the vegetables to become tender.

Stir in the baby spinach and cook for about 2 minutes until wilted. Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust with salt, pepper, or additional lime juice if desired. Serve hot with jasmine rice or enjoy on its own.