This Spicy Thai Chicken Soup

Instructions

1. Roughly chop 4 clove garlic and 1/2 bunch cilantro, roughly slice the ginger. Put them into a pot, add almost 1 pot chicken stock. Simmer that for about 30 minutes. Set aside.

2. Chop 12 oz white mushrooms.

3. Chop the chicken thighs into pieces. Add some olive oil into a dutch oven, dump in the chicken pieces. Cook for 5 minutes, dump in the white mushrooms. Give it a stir. Cook for another 5 minutes.

4. Add 2 tsp red curry paste, 3 tbl fish sauce, and the juice of 2 limes into the dutch oven. Strain the garlic and chicken stock mixture into the dutch oven. Add 2 14-oz cans coconut milk. Mix well. Bring it to a simmer, then turn the heat to low, simmer for 20-25 minutes.

5. Add 1 sliced red onion, simmer for another 3 minutes. Turn off the heat. Add 3 stalks chopped lemongrass. Mix well.