Classic Thai Green Chicken Curry Soup

1.Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and green curry paste, sautéing for 1 minute until fragrant.

2.Add the sliced chicken breast to the pan and cook for 2-3 minutes until the exterior is no longer pink.

3.Pour in the coconut milk and chicken broth, then add the bruised lemongrass stalks. Bring the mixture to a gentle simmer.

4.Reduce the heat to low and let the soup simmer for 8-10 minutes, or until the chicken is cooked through and the flavors have melded.

5.Stir in the fish sauce and brown sugar, adjusting to taste. Remove the lemongrass stalks before serving.

6.Pour the soup into a bowl and garnish generously with fresh coriander leaves. Serve immediately with a squeeze of fresh lime juice.