The key to this dish lies in selecting the right ingredients — fresh herbs and quality coconut milk really make a difference. I always try to pick ingredients that feel vibrant and bright, just like the flavors I remember from my mom’s kitchen. Don’t be afraid to explore your local market for fresh lemongrass and lime leaves, but if you can’t find them, there are easy substitutions that work wonderfully.

• 1 tablespoon coconut oil or vegetable oil
• 1 stalk lemongrass, trimmed and smashed (or 1 teaspoon lemongrass paste)
• 3 kaffir lime leaves, torn (or 1 teaspoon lime zest as substitute)
• 1-inch piece fresh ginger, sliced thin
• 2 cloves garlic, minced
• 4 cups chicken broth (preferably low sodium)
• 1 can (13.5 oz) full-fat coconut milk
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup sliced mushrooms (shiitake or button)
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 tablespoons fish sauce (substitute with soy sauce for vegetarian option)
• 1 tablespoon fresh lime juice
• 1 teaspoon brown sugar or palm sugar
• Fresh cilantro and sliced green onions for garnish
• Optional: sliced fresh chili or chili flakes for heat