Start by gathering all your ingredients. Chop the cilantro, slice the mushrooms, and shred the chicken if it’s not already done. This makes the cooking process smooth and enjoyable.
In a large pot, combine the chicken stock, lemongrass paste, ginger paste, and kosher salt. Bring the mixture to a gentle boil over medium heat.
Once the stock is boiling, add in the finely chopped serrano chili and sliced mushrooms. Let them simmer for about 5 minutes until the mushrooms are tender.
Stir in the cooked and shredded chicken to the pot. Allow it to heat through, which should take about 3-4 minutes.
Pour in the coconut milk and add the brown sugar. Stir well to combine, and let it simmer for another 5 minutes. This is where your soup starts to take on that luxurious creaminess.
Remove the pot from heat. Stir in the lime juice and half of the chopped cilantro. Adjust the seasoning with more salt or lime juice if needed.
Ladle the soup into serving bowls. Garnish with cherry tomatoes, additional cilantro, and a drizzle of hot sauce if you like a bit of heat.
