Thai/Burmese Style Tom Kha Gai (Chicken Coconut Soup)

1 1′ piece ginger, peeled
1 Tbsp. lime zest and 1/4 cup lime juice
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces (you can use chicken breasts if you wish, but thighs cook up so much nicer in this soup)
8 oz. oyster mushrooms, (or shiitake or maitake)  stemmed, caps cut into bite-size pieces
1 13.5-oz. can coconut milk
2 Tbsp. fish sauce
1 tsp. sugar
2 stalks fresh lemongrass, tough outer layers removed
3-4 cherry tomatoes
Small handful of cilantro leaves
Optional: Chili oil

Using the back of a knife, lightly smash lemongrass and ginger.

Cut lemongrass into 4” pieces.

Bring lemongrass, ginger, lime zest, lime juice, and broth to a boil in a large saucepan or wok.

Reduce heat and simmer 10 minutes. Remove the lemongrass and ginger.

Add chicken and return to a boil.

Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, about 20–25 minutes.

Mix in coconut milk, fish sauce, and sugar.

Cut cherry tomatoes in half and place 3-4 halves in each bowl.

Divide soup among bowls. Serve with cilantro, and optionally add a few drops of chili oil.

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