Gather all your ingredients: bruised lemongrass, minced garlic, grated ginger, chicken stock, fish sauce, lime juice, sliced chili, chicken thighs, mushrooms, spinach, and fresh herbs.
Slice the lemongrass stalks into 2-inch pieces and bruise them gently to release aroma.
In a large heavy-bottomed pot, add a splash of oil and sauté the garlic, ginger, and bruised lemongrass over medium heat for about 2 minutes until fragrant and slightly caramelized, filling your kitchen with a lively aroma.
Pour in the chicken stock, then stir in fish sauce and lime juice, bringing the mixture to a gentle simmer. Watch for small bubbles to form around the edges.
Add the chicken pieces and sliced chili to the broth, stirring gently. Cook for about 8-10 minutes until the chicken is just tender and cooked through, and the broth is vibrant and fragrant.
Stir in the sliced mushrooms and cook for another 2-3 minutes until they soften slightly but retain some texture.
Add the spinach and cook just until wilted, about 1 minute, maintaining bright green color and fresh texture.
Taste the broth and adjust seasoning with more lime juice, fish sauce, or chili if desired, balancing bright, savory, and spicy flavors.
Remove the lemongrass pieces and discard them, as they’ve released their flavor into the broth.
Ladle the hot soup into bowls, then garnish generously with chopped cilantro and Thai basil for a fresh, fragrant finishing touch.
Serve the soup hot, and enjoy the bright, spicy, and herbal flavors in every comforting spoonful.
