Step 1

Heat a Dutch oven over medium-high heat. Add cooking oil and then aromatics - lemongrass, ginger, and garlic. Saute for ~1 minute, until very fragrant.

Step 2

Next add chicken and saute until golden, 2 to 3 minutes.

Step 3

Fold in mushrooms and saute for another 2 to 3 minutes until mushrooms start to get golden.

Step 4

Pour in coconut milk, stock, and second parts of fish sauce and brown sugar. Cover and bring to a boil and then simmer uncovered for 4 to 6 minutes.

Step 5

While soup is cooking, slice jalapenos, pick off cilantro leaves, and slice limes into wedges.

Step 6

Fold in zucchini and tomatoes. If you sliced zucchini super thin, the residual heat will cook the zucchini and you can just turn off the heat. Otherwise, simmer for another 2 to 3 minutes to cook the zucchini.

Step 7

Season with hot sauce, and more fish sauce if it’s not savory enough.

Step 8

Divide into bowls and serve with jalapenos, cilantro, and lime wedges.