Hot jalapeño pepper gives this soup a sharp bite — feel free to substitute cayenne pepper or a mild chili sauce. This tastes delicious served with rice cooked in coconut milk.

1. Rinse the chicken and pat dry. Use a knife to make cuts in the surface. Combine the ¼ cup coconut milk, fish sauce, 1 teaspoon lime juice, brown sugar, whole garlic cloves, and turmeric. Place the chicken in a shallow glass dish and pour the marinade over. Refrigerate and marinate the chicken for at least 2 hours.

2. Preheat the oven to 350°F. Cut the marinated chicken into thin strips. Bake the chicken for 30 minutes or until cooked through.

3. Peel and chop the onion. Cut the chili pepper in half lengthwise and remove the seeds. Cut the tomato into wedges. Wipe the mushrooms clean with a damp cloth and slice.

4. Heat the olive oil in a saucepan over medium-low heat. Add the chopped onion and jalapeño pepper. Simmer on low heat for 5 minutes. Do not let the onion or pepper burn.

5. Add the 2 cups of coconut milk and the broth. Bring to a boil. Add the tomato, ginger, and mushrooms (or reserve the mushrooms to use as dippers, so that they soak up less of the spicy broth). Stir in the lime juice. Bring back to a boil. Transfer the broth to the fondue pot.

6. Set the fondue pot on the burner, with enough heat to keep the broth simmering throughout the meal. (Keep the remaining broth warm on the stove to use as needed.) Dip the chicken into the broth and warm briefly. Ladle out the vegetables in the soup.