Sweet, sour and spicy soup

Amazing soup, definitely worth making, here's what you'll need:

3 tbsp coconut oil (2 tbsp at the start and leave the last one before serving)
2 tbsp of Red Thai curry paste
3 garlic cloves  

1 thumb size knob of ginger grated
1/2 cup chopped coriander

6 small red spicy peppers chopped 
1 large onion ground into a paste

1 can or less coconut milk
1 tsp paprika (mixed with the last tbsp of coconut oil)
1 tsp sesame oil
1/2 or up to the juice of a whole leamon
1 to 2 tbsp honey, I may add more if not sweet enough to my taste
3 dried Kaffir Lime leaves
salt to taste

Chicken stock (I'd say about 6 cups) you can always add water if you need more liquid

2 tbsp cornstarch (you will make a slurry to add in only at the end to thicken the stock)

salt to taste

Keep aside to use when serving:

1 1/2 cups cooked Fish or chicken (add to the bowl)

cooked Udon noodles (add to the bowl directly)
Chopped coriander (to garnish)
chopped green onions (to garnish)
1 tsp Fried onions (to garnish)
2 tbsp Enoki mushrooms or sliced button mushrooms (to garnish)


In a pot, add coconut oil, then Thai curry paste and aromatic paste and stir for a few minutes till your eyes start to water, then add coconut milk, kaffir leaves, salt, chicken stock and bring it to a boil.
Lower the heat and add in the honey and lemon juice, you want a hot/spicy/sweet vibe, so adjust to your taste buds.
After about 10 minutes, turn off the heat, add the cornstarch slurry, stir and turn the heat back on, let it boil for another few minutes till you notice its thickening.
Just before serving the soup, add the last spoon of coconut oil and paprika, then ladle the stock into the bowls in which you've added all and enjoy!