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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.
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2
In a deep skillet or medium saucepan, combine the oil, onion, and garlic and tum the heat to medium.
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3
Cook a minute, stirring, then add the lemongrass, curry paste, galangal or ginger, and lime leaves.
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4
Cook, stirring, for 3 or 4 minutes, then add the stock.
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5
Bring to a boil, then reduce the heat to medium, and cook at a moderate boil for about 15 minutes.
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6
(You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)
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7
While the broth cooks, cut the chicken breast into 1/2- to 3/4-inch cubes.
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8
Remove the stems from the shiitakes and discard or reserve for stock; cut the caps into quarters or eighths.
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9
Add the coconut milk, then the chicken and the mushrooms to the broth.
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10
Cook for about 5 minutes, or until the chicken is done.
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11
Stir in the lime juice and nam pla; taste and adjust the seasoning.
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12
Divide among 4 bowls, then garnish with the scallions and cilantro and serve.
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13
You may remove the galangal and lemongrass before serving, or leave them in; they are delicious to gnaw on at the table.
