A savory, lightly sweet soup featuring maitake mushrooms. Recipe inspired by Thai tom kha gai soup - flavored with lemongrass, lime, and coconut milk.
Put veggie oil into soup pan over medium low heat (3.5 on our stove). Add thinly sliced quartered onion and chicken to pan. Cook until chicken is lightly browned on both sides and onions are translucent. Add diced maitake mushrooms to pan. Stir and cook for about 6-7 minutes. Mushrooms will "sweat" releasing their water into the pan. Add garlic + grated ginger and cook for another 3-4 minutes, stirring.
Deglaze pan with chicken or veggie stock. Then add coconut milk, chopped lemongrass stalks (see prep recommendation above recipe), makrut lime leaves, lime juice, coconut sugar, and fish sauce. Turn stove up slightly to medium heat to get a light boil, then turn back down to medium low heat and let simmer for 20 minutes. Add chopped bok choy and spent lime skins and cook for another 10 minutes. Remove lime skins.
Ladle into bowls and garnish with cilantro and red pepper strips. If you want to make this dish a full meal, cook a side of whole grain rice and add to soup when serving.
Thai-inspired maitake mushroom soup (based on tom kha gai) https://www.tyrantfarms.com/thai-inspired-maitake-mushroom-soup-based-on-tom-kha-gai/