In a large saucepan, bring 4 cups of stock to a boil then reduce the heat so it simmers.
Pour in 1 can of full-fat coconut milk. This equals ~2 cups. You’ll have to shake the can before you open it to mix the fat with the liquid. Put lid back on the pot and bring it back up to a simmer.
In the meantime, peel your ginger.
Then chop your ginger into ~1/4” discs.
Cut the lemongrass into about 2” pieces on a diagonal.
When the soup is back to a simmer, add in the ginger and lemongrass. Let simmer for 2 minutes.
Add in the mushrooms and chicken. Put lid on and let simmer for about 8-10 minutes.
Chop up the chili peppers into discs. Leave the seeds behind if you’re sensitive to spicy foods.
With just a few minutes left of cook time, add in the lime juice and chili slices.
Note: Depending on how hot you want the soup will determine when you add the chili slices and what parts you add. If you like spicy food, I recommend you add the chili about 5 minutes after the chicken and include some slices with seeds. If you like mildly spicy foods, add the chilies (some with seeds and some without) just before you serve.
Test to see that the chicken is finished cooking by removing a piece and cutting it through the thickest part. Pink? Not finished – add more cooking time. All white even texture? Done!
Time: 30 minutes