Chicken and Coconut Milk Soup from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten

Ingredients

• ¼ cup minced fresh cilantro leaves
• 3 scallions, trimmed and minced
• 2 tablespoons nam pla (Thai fish sauce)
• 12 ounces boneless, skinless chicken breast, cut into ½-inch cubes
• 1⅔ cups coconut milk
• 4 cups chicken stock, preferably homemade or canned low-sodium broth
• ¼ cup fresh lime juice
• 2 cups fresh shiitake mushroom caps, quartered
• 2 teaspoons red curry paste, store-bought is fine
• 1 lemongrass stalk, trimmed, smashed, and chopped
• 1 medium onion, minced
• 1 garlic clove, minced
• 3 kaffir lime leaves
• One ¾-inch piece fresh galangal or ginger, peeled and sliced
• 1 tablespoon grape seed, corn, or other neutral oil