Tom Kha Gai Chicken Coconut Soup
Ingredients
- 1 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 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)
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