Chicken Soup with Coconut Milk and Lemongrass

Ingredients

• 1 stalk lemongrass
• 1 tablespoon canola, grapeseed, or other neutral-flavored oil
• 1 medium onion, minced
• 1 clove garlic, minced
• 2 teaspoons Thai red curry paste or curry powder
• six 1/8-inch-thick slices galangal or ginger, not peeled
• 3 lime leaves, dried or fresh
• 4 cups rich chicken stock
• 12 ounces boneless, skinless chicken breast
• 2 cups shiitake mushrooms
• one 13- to 14- ounce can unsweetened coconut milk
• Juice of 2 limes
• 2 tablespoons nam pla or nuoc mam (Asian fish sauce)
• 3 scallions, trimmed and minced on the diagonal
• ¼ cup minced cilantro

Instructions

1. Trim the lemongrass of its outer sheath and hard ends, whack it in a few places with the back of a knife, then cut it into 2 or 3 pieces.
2. In a deep skillet or medium saucepan, combine the oil, onion, and garlic and turn the heat to medium.
3. Cook a minute, stirring, then add the lemongrass, curry paste, galangal or ginger, and lime leaves.
4. Cook, stirring, for 3 or 4 minutes, then add the stock.
5. Bring to a boil, then reduce the heat to medium, and cook at a moderate boil for about 15 minutes.
6. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)
7. While the broth cooks, cut the chicken breast into ½- to ¾-inch cubes.
8. Remove the stems from the shiitakes and discard or reserve for stock; cut the caps into quarters or eighths.
9. Add the coconut milk, then the chicken and the mushrooms to the broth.
10. Cook for about 5 minutes, or until the chicken is done.
11. Stir in the lime juice and nam pla; taste and adjust the seasoning. Divide among 4 bowls, then garnish with the scallions and cilantro and serve.
12. You may remove the galangal and lemongrass before serving, or leave them in; they are delicious to gnaw on at the table.