Tom Kha Ga Soup (Chicken)

• 1 piece ginger, peeled (1”)
• 10 makrut (Thai) lime leaves or 1 Tbsp. Persian Lime Premium Extra Virgin Olive Oil
• 6 cups low-sodium chicken broth
• 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces.
• 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut (bite-size or full size) 
• 4 red hot chili peppers (or more if you like for garnish)
• 1 13.5-oz. can coconut milk
• 2 Tbsp. fish sauce 
• 1 tsp. sugar
• 2 stalks fresh lemongrass, tough outer layers removed
• Baklouti Green Chili Premium Extra Virgin Olive Oil (for drizzle), Cilantro leaves with tender stems, and lime wedges (optional) for garnish

Directions:

1. Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan.
2. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
3. Add chicken and return to a boil.
4. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through, and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
5. Divide soup among bowls. Serve with chili oil, chili peppers, cilantro, and lime wedges.