Preparation Steps

• In a large pot, heat a tablespoon of oil over medium heat. Add garlic and ginger, sauté until fragrant, about 1 minute.
• Add diced carrots, red bell peppers, and mushrooms. Cook for about 3 minutes, stirring occasionally.
• Pour in the chicken broth and coconut milk. Add red curry paste and fish sauce, stir well.
• Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, until vegetables are tender.
• Add shredded cooked chicken after the soup has simmered, and cook for another 2 minutes to heat through.
• Remove from heat and stir in lime juice. Garnish with chopped green onions.