Chicken, Galangal, and Coconut Milk Soup

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

1. Heat peanut oil in a 2 1/2- to 3-quart enameled or stainless-steel saucepan and slowly simmer or sweat onion, garlic, chili, galangal or ginger, lemon-grass, and chili paste for 5 minutes, stirring once or twice until onion and garlic are soft but not colored.
2. Add chicken soup and simmer for 30 minutes.
3. The soup can be prepared up to this point about 1 hour before serving and kept, partly covered, at room temperature.
4. Just before serving, skim thoroughly.
5. Remove lemongrass and add chicken, mushrooms, and fish sauce.
6. Cook at a gentle boil for 2 to 4 minutes, then add coconut milk and lime juice.
7. Heat but do not boil, until chicken and mushrooms are Just tender.
8. Ladle into 4 warm, soup bowls, preferably of Asian shape, and garnish each portion with chopped scallions and cilantro.
9. Serve each portion with 1/2 cup rice in a small side dish to be spooned into the soup or eaten along with it.

peanut oil, onion, garlic, bird chile, ginger, stalk, red chili paste, chicken soup, coconut milk, lime juice, chicken breasts, shiitake mushroom caps, fish sauce, scallions, fresh cilantro, steamed jasmine

Taken from www.cookstr.com/recipes/chicken-galangal-and-coconut-milk-soup (may not work)