1. MARINADE: Put chicken in a bag with a hearty sploosh of soy sauce and rice vinegar, maybe a half teaspoon of fish sauce, a very small dollup spicy sauce like chili oil or sriracha, a sprinkle of ginger and garlic, and a pinch of sugar. Not an exact science, but enough marinade to cover the chicken. Seal it up, squish it around, then set it aside to sit for at least 15 minutes.
2. CUT: Dice the ginger and garlic and set aside. Cut your veggies into little cubes and set those aside as well.
3. SAUTE: Heat some coconut oil in a large pot on the stove until pretty hot but not burning, then add your curry paste. Let that simmer for a few minutes, but keep an eye on the temperature, you don’t want to burn it. Then add your garlic and ginger, and let that simmer for a minute or two. Then, chuck in your veggies, plus your chicken (including the marinade), and let those simmer until they smell fucking great.
4. SIMMER: Dump in a little broth, deglaze the bottom, then dump in the rest. Cover, and let it simmer for 20 or 30 minutes. Then dump in your coconut milk, taste, and determine if it’s too spicy. Then let the soup heat up for another 10 minutes or so. If it needs salt, hit it with some soy sauce, and if it’s lacking umami punch, toss in a little glorp of fish sauce.
5. SERVE: Put the soup over some rice. Cold leftover rice is great because it cools it down quicker without letting it get cold. If you do it right, you can get a bunch of meals out of this.