Name: Spicy Thai Green Chicken Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 3 tbsp Thai green curry paste; 3 Thai bird's eye chilies, sliced; 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 can (13.5 oz) unsweetened coconut milk; 2 cups low-sodium chicken broth; 1 cup sliced button mushrooms; 1 tbsp fish sauce; 1 tbsp fresh lime juice; 1/2 cup fresh cilantro leaves, for garnish

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the green curry paste and sliced bird's eye chilies, stirring constantly for 2 minutes until the paste is fragrant and slightly darkened in color.

Add the chicken thigh pieces to the pot and stir to coat them well with the fragrant curry paste. Cook for 3 to 4 minutes until the chicken is browned on the outside but not fully cooked through.

Pour in the unsweetened coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil, then reduce the heat to low and let it simmer uncovered for 8 minutes to cook the chicken.

Stir in the sliced button mushrooms and continue to simmer for an additional 4 to 5 minutes. The mushrooms should be tender and the chicken should be cooked through to an internal temperature of 165 degrees Fahrenheit.

Remove the pot from the heat and stir in the fish sauce and fresh lime juice to balance the rich and spicy flavors. Serve the hot soup immediately in bowls, garnished generously with fresh cilantro leaves.