Thai Chicken Soup

1 tablespoon vegetable oil

2 shallots, minced

1 Thai chili, chopped

2 cloves garlic, minced

1 tablespoon minced lemongrass

1 tablespoon minced ginger

1 tablespoon brown sugar

1 tablespoon fish sauce

4 cups chicken broth

2 (13.5-ounce) cans coconut milk

1-pound boneless skinless chicken thighs, cut into 1-inch pieces

8 ounces sliced cremini mushrooms

Juice of 1 lime

Salt, to taste

Cilantro sprigs, for garnish

In a Dutch oven or soup pot, heat oil over medium heat until hot. Add shallots, chiles, garlic, lemongrass and ginger and stir until aromatic, about 3 minutes. Add brown sugar and fish sauce, then add chicken stock and coconut milk. Simmer 20 minutes.

Add chicken and mushrooms and simmer until chicken is cooked through, about 15 minutes. Season with lime juice and salt. Serve garnished with cilantro sprigs.