Weeknight Thai Curry Soup with chili oil

Heat olive oil in a soup pot over medium heat. Cook onion, carrot, and celery until softened, 6–8 minutes; add garlic for 30 seconds.

Add the Thai curry paste, broth, coconut milk, chicken or tofu, and bell pepper, scraping the pot well.

Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender and any meat is safely cooked.

For chunky soups, keep the texture intact. Add noodles/pasta late enough that they do not overcook.

Prepare the chili oil separately if needed, adjust seasoning, garnish with lime, and serve hot.