Step by step

Method

5 steps

1. 1

   Warm 1 tablespoon neutral oil in a medium pot over medium heat until it shimmers. Add 1 lb boneless skinless chicken thighs thinly sliced and cook, stirring, until the outside turns opaque, about 3 minutes — it doesn't need to be fully cooked yet.

2. 2

   Pour in 2 cups low-sodium chicken broth and one 13.5 oz can unsweetened coconut milk. Add 1 stalk lemongrass bruised and cut into pieces, a 1-inch piece of fresh ginger thinly sliced, and 8 oz sliced mushrooms. Bring just to a simmer — small bubbles around the edge, not a rolling boil (hard boiling can split the coconut milk).

3. 3

   Cook gently until the chicken is opaque through and the mushrooms are tender, 8–10 minutes. Thickest chicken slices should feel tender, not tight and rubbery.

4. 4

   Fish out the lemongrass and ginger pieces. Off heat, stir in 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1 tablespoon fresh lime juice. Taste and nudge — more lime if flat, pinch of sugar if sharp, splash of fish sauce if shy.

5. 5

   Ladle into bowls and top with cilantro. You want silky mild coconut broth with tender chicken — not a broken oily soup or dry overcooked strips.