• 1 tablespoon olive oil
  • 1 inch piece peeled fresh ginger, thinly sliced
  • 1 tablespoon dried lemongrass
  • 8 ounces mushrooms, stemmed and sliced
  • 6 cups chicken broth
  • 3 tablespoons lime juice
  • ½ teaspoon red pepper flakes
  • 1 pound rotisserie/roasted chicken, shredded
  • 1 ¾ cups unsweetened coconut milk
  • 2 tablespoons Asian fish sauce
  • 3 tablespoons chopped fresh cilantro leaves


Heat oil in large saucepan over medium heat. Add ginger and lemon grass and cook for about 2 minutes. Add mushrooms and stir for another 2 minutes.
Add chicken stock, lime juice, and pepper flakes, and simmer for 8-10 minutes.
Add chicken and simmer for about 4-5 minutes.
Whisk in coconut milk, fish sauce, and cilantro. Lower heat and leave for about 10 minutes before serving. Add salt and pepper to taste.
Garnish with chili oil, cilantro leaves, and/or lime wedges.