Thai Green Curry Chicken Soup

Ingredients

2 large chicken breasts, diced into 1 inch cubes
4 cloves garlic, minced
2 inch piece of fresh ginger, diced
8 oz mushrooms, sliced thinly
12 oz broccoli, chopped into small florets and then chopped in half
4 tbsp thai green curry paste (I used Thai Kitchen brand) – use 1-2 more tbsp more for an extra spicy kick!
1 tbsp fish sauce (also used Thai Kitchen brand)
1 13.5 oz can of full fat coconut milk
6 cups chicken stock
juice of 1-2 limes
salt to taste
1 tbsp olive oil
8.8 oz package of white rice noodles (optional but perfect to serve with it!)
garnishes: additional lime, fresh cilantro, green onions and chopped jalapenos

Start with getting the veggies prepped. Mince the garlic, dice the ginger, slice the mushrooms. Chop your broccoli into florets and then cut them in half to make them even smaller. Dice your green onions and cilantro. Set all this aside.
Dice the chicken breast into 1 inch chunks.
In a large pot or dutch oven, add in the olive oil on medium heat. Once heated, add in the chicken breast with a large pinch of salt. Cook until done, stirring ocasionally, about 5-6 minutes or so. Add the garlic and ginger to the pot and cook for 1 minute.
To the same pot, add the green curry paste and fish sauce. Make sure it gets fully incorporated with the chicken and coats it. Cook for 1 more minute, until fragrant. Next, add in the can of coconut milk and the chicken stock. Stir and bring it to a boil.
Let it boil for about 1 minute, stirring consistently and then reduce the heat to low/simmer. Let simmer, uncovered, for 15-20 minutes. About halfway through that time, add in the broccoli and the mushrooms and mix.
When the soup is almost done simmering, add in the juice of the lime. Taste and adjust seasoning if needed (add more salt, more lime etc.) If desired, serve with cooked rice noodles. Garnish with lots of fresh cilantro, green onions and sliced jalapenos. Enjoy!