Tom Kha Gai

Traditional chicken and mushroom soup with coconut broth

2 Tablespoons sesame oil (divided)
2 stalks fresh lemongrass (tough outer layers removed, cut into small pieces)
1 2” piece ginger (thinly sliced)
10 Kaffir lime leaves (or 1 Tbsp. lime zest and ¼ cup lime juice)
6 cups chicken broth
1½ lb. chicken thighs (boneless, skinless, cut into 1” pieces)
8 oz. maitake mushrooms (may also use shiitake, oyster, or other mushroom, stemmed, caps cut into bite-size pieces)
2 Tbsp. fish sauce
1 13.5 oz. can coconut milk (full fat)
1 tsp. brown sugar (use palm sugar if available)
Chili oil (for serving)
cilantro leaves (for serving)
lime wedges (for serving)

Heat 1 tablespoon of the sesame oil in a soup pot over medium high heat. Add the ginger and lemongrass and sautee for 1-2 minutes.
Add the chicken stock and lime leaves and reduce to a vigorous simmer. Cook for 15 minutes. Strain the broth, discard the solids.
Place the soup pot over medium high heat. Add the remaining 1 tablespoon of sesame oil.
Add the chicken and cook, stirring occasionally, until golden on all sides, about 5 minutes.
Add the mushrooms and cook for 4-5 minutes, until they have released all their moisture and pan is nearly dry.
Add the fish sauce and cook for 1 minute. Add the strained broth and coconut milk and bring to a simmer. Add the sugar and simmer for 15 minutes.
Serve with chili oil, cilantro, and lime wedges.