Thai Chicken Soup with Coconut & Galanga - The Perfect Puree of Napa Valley

Ingredients

• 10 oz. The Perfect Purée Coconut Puree, thawed
• 1 tbsp. vegetable oil
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 tbsp. minced lemon grass
• 2 Thai Bird chiles, sliced paper thin
• 1 tsp. Thai red curry paste
• 1 2″ galanga root, sliced thin and bruised with the back of a knife
• 24 oz. chicken stock
• 3 tbsp. Thai fish sauce
• 2 Roma tomatoes, seeded and diced
• 1 cup white mushrooms, sliced into pie-shaped wedges
• 8 oz. skinless, boneless chicken, cut into 1/2″ dice
• 4 Kaffir lime leaves, bruised
• 1 tbsp. lime juice, or to taste
• 2 tbsp. shredded cilantro