Ingredients
2fresh lemongrass stalks,tough outer layers removed
2tbspfresh ginger,grated or finely-chopped
¼cupfresh lime juice,or 10 kaffir lime leaves
6cupsgood-quality chicken stock
4green onions,thinly-sliced with the white and parts separated
2cupschicken,cooked, shredded
8ozwhite mushrooms,or shiitake or oyster mushrooms, or a combination of desired mushrooms, sliced
27ozcoconut milk,can
2tbspfish sauce
3tbspcoconut sugar,to taste, or use another favorite sweetener
Preparation
Using the back of a knife, lightly smash the lemongrass on a cutting board. Cut the lemongrass into 1-inch pieces, and add to a large stockpot.
Add lemongrass, ginger, fresh lime juice (or kaffir lime leaves), chicken broth, and the white parts of the green onions to the stockpot, and stir to combine. Bring to a boil over high heat.
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Strain out the broth and discard the solids, then return the broth to the stockpot.
Add cooked chicken, mushrooms, coconut milk, fish sauce, and sugar, and stir to combine.
Increase heat to medium-high until it reaches a simmer, then continue cooking for 1 to 2 more minutes until the mushrooms are cooked and softened, stirring occasionally. Taste and season with salt and pepper, if needed.
Serve immediately, garnished liberally with desired toppings and the green parts of the green onions.
