Thai Chicken and Vegetable Soup

Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring for 2–3 minutes. Add the carrots, bell pepper, onion, garlic and jalapeno pepper and cook, stirring occasionally for 3–4 minutes, or until the veggies are tender crisp. Stir in the ginger, salt, pepper, Thai red curry paste and chicken broth. Bring the mixture to a boil.

Lower the heat to medium low, stir in the coconut milk, and cook for another 2–3 minutes until the soup is hot. Serve with lime wedges and chopped fresh cilantro.