Chicken, Galangal, and Coconut Milk Soup
INGREDIENTS
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2 tablespoons peanut oil
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1/2 medium onion, thinly sliced
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2 garlic cloves, finely chopped
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1 Thai bird chile, preferably red; or 1 serrano or jalapeño chili, seeded and chopped
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2 slices peeled galangal or fresh ginger
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1 dried lemongrass stalk, cut into 2-inch lengths and crushed (no substitute)
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1 teaspoon Thai red chili paste
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4 cups Basic Asian Chicken Soup
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2 cups canned coconut milk
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2 tablespoons fresh lime juice
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2 skinless and boneless chicken breasts, cut into 1/2-inch cubes
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12 shiitake mushroom caps, sliced in strips
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1 to 2 teaspoons Thai fish sauce (nam pla), or 1/2 teaspoon salt, or to taste
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2 scallions, white and green portions, sliced
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4 fresh cilantro (coriander) sprigs
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2 cups steamed jasmine or basmati rice
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