Ingredients:

  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 2 Thai bird's eye chilies, thinly sliced
  • 4 cups unsalted chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lb boneless, skinless chicken breast, thinly sliced

Instructions:

  1. Heat the neutral oil in a large pot over medium heat. Add the minced garlic, grated ginger, bruised lemongrass, and sliced chilies. Sauté for 2–3 minutes until fragrant, ensuring the garlic does not brown.
  2. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes to infuse the lemongrass.
  3. Stir in the coconut milk and brown sugar, maintaining low heat to prevent the coconut milk from separating.
  4. Add the sliced chicken. Simmer for 5–7 minutes, or until the chicken is opaque and cooked through.
  5. Turn off the heat. Stir in the fish sauce. Taste and adjust seasoning if necessary.