Gather ingredients: Start by chopping the chicken into bite-sized pieces, slicing the ginger thinly, and smashing the lemongrass to release its aromatic oils.

Sauté aromatics: In a large pot over medium heat, add a splash of oil along with the ginger and lemongrass. Sauté for about 2 minutes until fragrant.

Cook chicken: Add the prepared chicken pieces to the pot, cooking until they’re golden brown on all sides, approximately 5 minutes.

Add liquids: Pour in the full-fat coconut milk and low-sodium chicken broth. Bring the mixture to a gentle simmer.

Season and simmer: Once the soup reaches a simmer, season with salt and pepper to taste. Let it simmer gently for another 10 minutes.

Serve and garnish: Serve your comforting soup hot, garnished with the freshly chopped cilantro and sliced red chili peppers.