1 piece ginger, peeled
10 makrut (Thai) lime leaves or 1 Tbsp.
Lime zest and ¼ cup lime juice
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs cut into bite-size pieces
8 oz. shiitake, oyster, or mushrooms, stemmed, caps cut into bite-size pieces
1 coconut milk can
2 Tbsp. fish sauce
1 tsp. sugar
2 stalks fresh lemongrass, tough outer layers removed
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
Step 1: Crush lemongrass and ginger using the back of a knife.
Step 2: In a large saucepan, add lemongrass, ginger, lime leaves in broth and bring it to a boil. Cut lemongrass before adding in the soup.
Step 3: Reduce heat and let it simmer on low flame for 8-10 minutes. Pour broth in a clean saucepan, discard aromatics.
Step 4: Add in coconut milk, chicken and mushrooms. Simmer until chicken is perfectly cooked for about 20-25 minutes and mushrooms are soft. Mix in fish sauce and sugar.
Step 5: Cook for 2 minutes. Ladle into serving bowls with fresh cilantro, lime wedges and chili oil.
Cooking Note: If you want to make this broth high- protein diet, add some shrimps.