Spicy Thai Chicken Soup Flavorful and Hearty Delight

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 can coconut milk (14 oz)
• 3 stalks lemongrass, trimmed and smashed
• 3 to 4 Thai bird's eye chili peppers, sliced
• 4 leaves kaffir lime leaves, torn
• 1 inch ginger, sliced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (shiitake or button)
• 1 cup cherry tomatoes, halved
• 1 lime juiced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 bunch fresh cilantro, for garnish
• 1 bunch green onions, sliced, for garnish
• 1 bunch Thai basil leaves, for garnish (optional)

Instructions

1. In a large pot, heat the chicken broth over medium heat. Add lemongrass, kaffir lime leaves, ginger, and garlic. Bring to a gentle simmer for about 5-7 minutes to infuse the flavors.
2. Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
3. Stir in the coconut milk, sliced chili peppers, mushrooms, and cherry tomatoes. Continue to simmer for another 10-12 minutes, allowing the flavors to meld and the mushrooms to soften.
4. Add fish sauce, brown sugar, and lime juice to the soup. Taste and adjust seasonings as needed.
5. Remove the lemongrass and kaffir lime leaves before serving.
6. Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and Thai basil if desired.