Ingredients
- 1 tablespoon vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 stalks lemongrass trimmed and bruised
- 2 large boneless skinless chicken breasts diced into bite-size chunks
- 4 cups chicken broth
- 3 cups unsweetened coconut milk
- 1 red bell pepper thinly sliced
- 1 cup sliced mushrooms
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, ginger, and bruised lemongrass; cook for an additional 2 minutes, stirring frequently.
- Add the diced chicken to the pot and cook until it's no longer pink on the outside, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.
- Add the coconut milk, sliced red bell pepper, and mushrooms. Let it simmer for another 15 minutes until the vegetables become tender.
- Add lime juice and fish sauce. Adjust seasoning with salt and pepper as desired. Take out the lemongrass stalks before serving.
- Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
