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1
In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
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2
Bring to a boil; reduce heat and simmer 30 minutes.
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3
Strain broth over a bowl through a fine-mesh sieve; discard solids.
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4
Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
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5
Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
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6
In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeno, if desired; stir until sugar is dissolved, then add mixture to soup.
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7
Garnish with tomato, coconut shavings and cilantro; serve hot.
