Ingredients:

  • 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons (30 mL) vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, grated
  • 2 stalks lemongrass, trimmed and smashed
  • 4 cups (960 mL) chicken broth or stock
  • 1 can (14 oz / 400 mL) coconut milk
  • 2 tablespoons (30 mL) fish sauce
  • 1 tablespoon (15 g) sugar
  • 1-2 red Thai chilies, sliced
  • 1 cup (150 g) mushrooms, sliced
  • 1 cup (150 g) baby spinach or kale
  • Zest and juice of 1 lime
  • Fresh cilantro, for garnish

Instructions:

  1. Heat the vegetable oil in the large pot over medium-high heat.
  2. Add diced onion and sauté until translucent (about 3-4 minutes).
  3. Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
  4. Add the smashed lemongrass and chicken pieces; cook until the chicken is browned on the outside (about 5-6 minutes).
  5. Pour in the chicken broth and bring to a simmer.
  6. Stir in the coconut milk, fish sauce, sugar, and chilies. Simmer gently for 20 minutes.
  7. Add mushrooms and spinach (or kale), cooking until softened (about 5 minutes).
  8. Remove lemongrass stalks and stir in lime zest and juice.
  9. Taste and adjust seasoning if necessary.
  10. Serve hot, garnished with fresh cilantro.