Tom Kha Gai

2 stalk of lemongrass, tough outer layers removed
1 inch piece of ginger, peeled
1 tbs lime zest and 1/4 cup lime juice
6 cups chicken broth
1 can coconut cream
2 tbs fish sauce (Red Boat brand)
1 tsp coconut sugar
Chili oil for serving
Veggies - carrots, sugar snap peas, celery, onions and shitake mushrooms
Chicken breast, cut into bite sized pieces and cooked until nearly done in coconut oil

Using the back of a knife, lightly smash the lemongrass and ginger.  Bring lemongrass, ginger and lemon juice to a boil with the chicken broth.  Simmer for 8-10 minutes.  Strain broth.  Add chicken and veggies and simmer for 20 minutes or so.  Mix in coconut milk, fish sauce and sugar.  Serve with a drizzle of chili oil. 

Author: Food and Wine Magazine