Ingredients
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2 stalks lemongrass
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4 cups (950 milliliters) chicken broth
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2 tablespoons (30 milliliters) Thai chili paste
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1 cup (240 milliliters) mushrooms, sliced
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1 teaspoon (5 milliliters) sugar
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1 medium onion, sliced
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5 centimeter piece ginger, quartered
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2 limes, juice
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1/4 cup (60 milliliters) fish sauce
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1/4 cup (60 milliliters) cilantro, chopped
Directions
- Cut lemongrass in half lengthwise and discard outermost layer. Lightly smash with a back of knife to bring out juices.
- In a large pot over medium heat, add chicken broth and chili paste, mix until combined.
- Bring broth to a simmer.
- Add mushrooms, sugar, lemongrass, onion, and ginger, then simmer for twenty minutes.
- Turn off heat and let sit for five minutes
- Remove large pieces of lemongrass and ginger.
- Finish with lime juice, fish sauce, and cilantro.
