In a large frying pan on medium heat add the ghee. Once melted sauté the chicken until browned on all sides. Add 1 tbsp of the butter and cook through. Once fully cooked set aside on a plate for later.
In the same pan add the remaining butter and sauté the mushrooms, onion, ginger, and garlic on medium heat until caramelized. Deglaze the pan with the fish sauce and lemon or lime juice.
Add the coconut milk and chicken broth and bring to a low boil. Reduce heat and simmer for 25-30 minutes.
Sprinkle Wild Ramp powder over the top and garnish with chili pepper and green onion over the rice.
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