Thai inspired chicken and coconut soup with the zesty fragrance of lemongrass and ginger.
In a skillet, heat cooking oil on medium-high heat and add the lemongrass, ginger, lime zest and juice. Cook and stir until the lime juice is almost completely absorbed.
Pour in the chicken stock and simmer for 30 minutes.
Remove the lemon grass and add the chicken thigh. Simmer for another 30 minutes.
Add 8 oz shiitake mushrooms, coconut milk, sugar, and fish sauce. Stir and bring to a boil. Serve hot.