Tom Khar Gai Soup

This soup is delicious, even when it's leftover.

1 piece ginger, peeled and smashed or 1 1/2 tsp ground ginger
1 Tbsp lime zest and 1/4 c lime juice
6 c chicken broth
1 lb chicken, cut into small pieces
8 oz mushrooms, cut into small pieces
13.5 oz can coconut milk
2 Tbsp fish sauce
2 Tbsp lemongrass paste or peeled and smashed fresh
1 tsp sugar

Bring lemongrass, ginger, lime zest, and lime juice to boil in chicken stock. Reduce to simmer for about 10 minutes. Strain and discard solids. Add chicken and return to boil. Reduce heat and add mushrooms. Simmer until chicken is cooked through (approximately 20 minutes). Skim top if necessary. Mix in coconut milk, fish sauce, and sugar.

Serve with chili oil and lime wedges.