Thai Chicken Curry Soup

Ingredients

• Green onions (2, thinly sliced)
• Fresh cilantro (1/4 cup, chopped)
• Salt (to taste)
• Brown sugar (1 tablespoon)
• Lime juice (2 tablespoons)
• Fish sauce (2 tablespoons)
• Chicken broth (2 cups)
• Coconut milk (2 cups)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Red curry paste (2 tablespoons)
• Coconut oil (2 tablespoons)
• Chicken breast (2, boneless and skinless, cut into bite-sized pieces)

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the red curry paste, garlic, and ginger. Cook for 2 minutes, stirring constantly.
3. Add the chicken pieces and cook until browned on all sides.
4. Pour in the coconut milk and chicken broth. Stir well to combine.
5. Bring the soup to a simmer and let it cook for 15 minutes, or until the chicken is cooked through.
6. Stir in the fish sauce, lime juice, brown sugar, and salt. Taste and adjust the seasonings if needed.
7. Serve the soup hot, garnished with fresh cilantro and green onions.