Cut the dry, woody tops from the lemongrass stalks. Smash the remaining "fleshy" part with the back of your knife to break it apart slightly. Cut into ½ - 1 inch pieces.
4 stalks lemongrass,
In a large pot bring chicken broth, lemongrass, ginger, kaffir lime leaves (or lime zest), and Thai red chilis to a boil. Reduce heat to a gentle simmer. Cover and simmer gently for 20-30 minutes to infuse the broth.
3 inch piece ginger, peeled and sliced, 12 Kafir lime leaves,, 4 cups chicken broth, unsalted, 4 Thai red chilis,
Strain broth and set aside. Discard aromatics.
Heat oil in the same pot over medium-high heat. Add onions and sauté for 3 minutes or until starting to soften.
1 tablespoon avocado oil,, ½ medium red onion, peeled and thinly sliced,
Add chicken and sauté for 2 minutes.
450 grams/16 oz chicken breasts, boneless, skinless,
Stir in reserved broth, coconut milk, mushrooms, green peas, fish sauce and brown sugar.
2 x 400 ml/14 oz cans coconut milk, full fat, 150 g/5 oz Enoki mushrooms,, ½ cup green peas,, 3 tablespoon fish sauce, 1 tablespoon brown sugar
Cover and continue simmering gently for 10 minutes or until chicken is cooked through.
Remove from heat and stir in fresh lime juice and cilantro.
Juice of 2 limes, ½ cup fresh cilantro, chopped
Ladle into bowls and garnish with thinly sliced red onion, red pepper and extra lime juice.