Heat the vegetable oil in a large pot over medium heat.

Add the onion and sauté until softened, about 3-4 minutes.

Stir in the garlic and ginger, cooking for another 1 minute until fragrant.

Add the Thai red curry paste and cook for 1-2 minutes, stirring frequently to combine with the aromatics.

Pour in the halal chicken broth and coconut milk, stirring until the mixture is smooth.

Bring the soup to a gentle simmer over medium heat.

Add the cooked halal chicken, mushrooms, and red bell pepper to the pot. Simmer for 5-7 minutes until the vegetables are tender.

Stir in the fish sauce, soy sauce, lime juice, and sugar. Adjust seasonings as needed based on taste preferences.

Remove from heat and garnish with fresh cilantro, green onions, and, if desired, sliced red chili for added heat.

Serve hot and enjoy your Easy Thai Chicken Soup!