Step 1

In a large (5-6 quart) Dutch oven or soup pot, heat the coconut oil and butter over medium heat. Add the onion and yellow bell pepper and sauté until the onion is softened and translucent. Add the garlic, ginger, lemongrass and red curry paste and cook for another minute until fragrant.

Step 2

Add the chicken broth, coconut milk, potatoes, sugar, fish sauce and salt. Bring to a boil and cook, uncovered, for 25 minutes or until the potatoes are very tender.

Step 3

Using an immersion blender or a regular blender, puree the broth mixture until nice and smooth. (If using a regular blender, let the broth cool for a bit and be sure to vent the top to prevent the heat from building up in the blender container and causing an explosion.)

Step 4

Taste the pureed broth. Add more salt if needed. If you like things a little spicier, you can add more Thai red curry paste.

Step 5

While the broth is simmering prepare the chicken by combining the egg white, cornstarch, rice vinegar and oil in a medium size bowl. Add the thinly sliced chicken and stir well to coat. Allow the chicken to marinate for 20 minutes.

Step 6

After the chicken has marinated for 20 minutes, bring the pureed broth to a low simmer. Add the chicken and stir well to separate the pieces. Allow the broth to return to a simmer (don’t let it boil vigorously) then cover the pot tightly and turn off the heat. Allow the soup to sit, undisturbed for 10 minutes, then serve and enjoy.

Step 7

There are lots of serving options. We like to serve it with basmati rice (as pictured), lots of fresh herbs and lime wedges. See the post above for other serving options.