Instructions:

1. Prepare the lemongrass: Trim the fibrous outer layers of the lemongrass stalks. Mince the tender inner part very finely. If you prefer a less chewy texture, you can bruise the stalks and add them whole to infuse the sauce, removing them before serving, but fine mincing offers more intense flavor.
2. Heat cooking oil in a large skillet or pot over medium heat. Add the minced onion or shallots and cook until softened, about 3-5 minutes.
3. Add the minced lemongrass, garlic, and grated ginger (if using) to the skillet. Sauté for another 2-3 minutes until fragrant, being careful not to burn the garlic.
4. Add the chicken pieces to the skillet. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides and no longer pink on the outside, about 5-7 minutes.
5. Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Reduce heat to low, cover, and let it cook for 5-7 minutes, allowing the chicken to cook through and flavors to meld.
6. Stir in the heavy cream. Continue to simmer gently, uncovered, for another 5-10 minutes, or until the sauce has thickened slightly to your desired consistency. Avoid boiling vigorously once the cream is added to prevent separation.
7. Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
8. Garnish with fresh chopped cilantro or Thai basil, if desired. Serve hot over steamed jasmine rice, rice noodles, or with a side of steamed vegetables.