Start by heating the chicken broth in a soup pot on medium-high heat.
Whack the lemongrass stalks with the blunt end of a knife a few times to help release its aroma. Then cut it into about 4 1-inch pieces. Add them to the chicken broth along with the kaffir lime leaves, grated ginger and sea salt. (If you don't have kaffir lime leaves, you can use the juice of 1 lime plus its zest).
Let the broth simmer for about 20 minutes. Then strain out the solids.
Into the now-strained broth, add the chicken thighs and mixed mushrooms. You can use 10 oz. of just white mushrooms but using mixed mushrooms adds some different flavors to the soup that are very pleasant.
Let the chicken and mushrooms cook for 20 minutes.
Once the 20 minutes are up, take out the chicken thighs and shred them. Add them back in along with the cup of coconut cream and fish sauce.
Let this cook for about 5 minutes. Taste it and add more salt if necessary.
To serve, split among 4 bowls and garnish with chopped chili pepper (optional) and cilantro or parsley to taste. Enjoy!
Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite foods are steaks and lava cakes. She loves cats, Harry Potter, working out and learning to speak Italian. After eating keto for 3 years, she’s sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.