6 quarter-size slices fresh ginger I microplanes about an inch into the broth
1 stalk fresh lemongrass, cut in 1-in. pieces
1 poundboned, skinned chicken breast or thighs, cut into 1-in. chunks I used some leftover rotisserie chicken
1 cupsliced mushrooms
1 tablespoonfresh lime juice
1 tablespoonThai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoonThai chili paste
1/4 cupfresh basil leaves I didn't have these, so I left them out.
1/4 cupfresh cilantro
I added salt to taste
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Because I used rotisserie chicken, this took about 15 minutes to make. I think the flavors would be more melded if I let it simmer longer, but I just couldn't wait.