Chicken Soup with Coconut Milk and Lemongrass

1. 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. 2

   In a deep skillet or medium saucepan, combine the oil, onion, and garlic and tum the heat to medium.

3. 3

   Cook a minute, stirring, then add the lemongrass, curry paste, galangal or ginger, and lime leaves.

4. 4

   Cook, stirring, for 3 or 4 minutes, then add the stock.

5. 5

   Bring to a boil, then reduce the heat to medium, and cook at a moderate boil for about 15 minutes.

6. 6

   (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

7. 7

   While the broth cooks, cut the chicken breast into 1/2- to 3/4-inch cubes.

8. 8

   Remove the stems from the shiitakes and discard or reserve for stock; cut the caps into quarters or eighths.

9. 9

   Add the coconut milk, then the chicken and the mushrooms to the broth.

10. 10

    Cook for about 5 minutes, or until the chicken is done.

11. 11

    Stir in the lime juice and nam pla; taste and adjust the seasoning.

12. 12

    Divide among 4 bowls, then garnish with the scallions and cilantro and serve.

13. 13

    You may remove the galangal and lemongrass before serving, or leave them in; they are delicious to gnaw on at the table.

* Per serving · 4 servings · Values may vary.