Ingredients
Method
Preparation
- Crush the ginger and lemongrass using a mallet or the flat side of a heavy knife.
- In a large pot, combine the crushed ginger, lemongrass, cilantro, quartered onion, garlic, optional sugar, and coconut milk.
Cooking
- Bring the mixture to a gentle simmer over medium heat. Cover and cook for 15 minutes.
- While the broth simmers, lightly cook the cubed chicken and steam the broccoli if using, then set aside.
- Strain the broth into a bowl, pressing on the solids to extract the flavorful liquid.
- Stir the juice of the three limes and the fish sauce into the strained broth, adjusting to taste.
- Return the broth to the pot, add sliced mushrooms, and cook for an additional 4-5 minutes over low heat until softened.
Finishing Touches
- Remove from heat, stir in the cooked chicken and broccoli.
- Garnish with chopped cilantro and green onion before serving.
Notes
Serve with steamed jasmine rice or enjoy as a light meal. Can easily be adjusted with optional ingredients like broccoli or sugar.
