Tom Kha Gai (Chicken Coconut Soup)
['2 stalks fresh lemongrass, tough outer layers removed', '1 1" piece ginger, peeled', '10 kaffir lime leaves, or use 1 tablespoon lime zest and 1/4 cup lime juice', '6 cups low-sodium chicken broth', '1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces', '8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces', '1 13.5-ounce can coconut milk', '2 tablespoons fish sauce', '1 teaspoon sugar', 'Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)', 'Cilantro leaves with tender stems', 'Lime wedges']
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. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. 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.
Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
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