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Thai Chicken Soup
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| INGREDIENTS 1 1” piece ginger, peeled 10 kaffir 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 1” pieces |
| 8 oz. | shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces |
| 1 13.5-oz. can | coconut milk |
| 2 Tbsp. | fish sauce, (such as nam pla or nuoc nam) |
| 1 tsp. | sugar |
| 2 stalks | fresh lemongrass, tough outer layers removed |
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
RECIPE PREPARATION
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
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