1/2cupthinly-sliced shallots, from 1 or 2 large shallots
1tablespoongrated fresh ginger, from a 1-inch knob (peeled)
2tablespoonsThai red curry paste (I used Thai Kitchen brand)
1cupno-sodium chicken stock
1can(13.5 oz.) coconut milk
1tablespoonplus 1 teaspoon packed brown sugar, dark or light
2tablespoonsfresh lime juice, from one lime
1bell pepper, sliced thin
2cupsshredded cooked chicken, from a rotisserie chicken or 1 pound of chicken breasts
To Finish and to Serve
4cupscooked rice, white or brown
1large handfulfresh cilantro, leaves and tender stems, roughly chopped
3scallions, green and light green parts, sliced thin on an angle
fresh lime wedges from 1 or 2 limes
Heat the oil in a medium soup pot over medium-low heat. Add the shallots and bell pepper slices and cook, stirring frequently, until softened, 3 to 5 minutes. Add the ginger and curry paste and cook, stirring constantly, for 1 more minute. TIP: If you are making rice, get that started before anything else.
Add the chicken broth (if using), coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Simmer, uncovered, for 10 minutes.TIP: Shake your coconut milk before opening. It tends to separate. At the same time, don't worry if it comes out in separated chunks. It will all melt together as the curry heats.
Taste the soup and adjust the seasoning. Divide the rice and chicken into serving bowls. Ladle the broth over top. Generously top with the chopped cilantro and scallions. Serve with fresh lime wedges.