1 Prepare aromatics: thinly slice the onion, mince the garlic, grate the ginger and smash the lemongrass stalks, then slice the tender white parts.

2 Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.

3 Add garlic, ginger and lemongrass to the pot and cook for 1–2 minutes until fragrant.

4 Pour in the coconut milk and fish stock. Bring the mixture to a gentle simmer and let it infuse for 8–10 minutes so the aromatics release their flavor.

5 Add the sliced mushrooms and chilies, simmer for another 3–4 minutes until the mushrooms are tender.

6 Gently add the fish chunks to the simmering soup. Poach the fish for 4–6 minutes, depending on thickness, until it is opaque and flakes easily.

7 Season the soup with fish sauce, lime juice and palm sugar. Taste and adjust balance — add more fish sauce for saltiness, more lime for brightness, or a pinch more sugar if needed.

8 Remove lemongrass pieces before serving if large. Stir in chopped cilantro and season with salt and pepper to taste.

9 Serve hot over steamed jasmine rice or with a portion of rice noodles. Garnish with extra cilantro and a wedge of lime if desired.