This silky, aromatic soup is a complete meal in a bowl.
6 cups low-sodium chicken broth8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces2 stalks fresh lemongrass, tough outer layers removedUsing the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
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