3 tbsp chopped fresh cilantro leaves(dhnia or parsly or herb)
INSTRUCTIONS
Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.
Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes.
Add chicken and simmer for about 4-5 minutes.
Whisk in coconut milk, fish sauce, and cilantro(dhnia or parsly); lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
Garnish as desired with chili oil, cilantro leaves (dhnia or parsly)or lime wedges.