Chicken & Mushroom Soup with Coconut Milk and Lemongrass

Jean Georges recipe

-1 stalk lemongrass
-1 T canola, grapeseed or other neutral oil
-1 medium onion, minced
-6 green onions (3 minced and 3 cut on diagonal)
-2 t Thai red curry paste (or curry powder)
-2 cups bean thread noodles (presoak in warm water)
-6⅛" thick slices ginger
-3 lime leaves (or zest of 2 limes)
-4 cups chicken stock
-12 oz boneless chicken breast cut into ¾" cubes
-2 cups shiitake mushrooms, stems removed & cut caps in ¼ or ⅛ (can also add 1 cup wood ear mushrooms)
-1 can (@ 12 oz)unsweetened coconut milk
-2 limes, juiced & zested
-2 T nam pla or nuoc mam (fish sauce)
-¼ cups minced cilantro
- ¼ cup minced fresh tarragon

1. trim lemongrass of outer sheath & hard ends, then whack it with back of knife & cut into 3 pieces
2. in deep skillet/med saucepan, add oil, onion, minced green onion and cook 1-2 min on medium, then add lemongrass, curry paste, ginger and lime leaves (or zest) & cilantro.
3. cook for 4 min, then add stock & bring to boil, then boil gently 15 min (can reserve in frig at this point 2 days)
4. add coconut milk, then chicken & mushrooms and cook 5 min
5. stir in lime juice & nam pla, taste and adjust seasonings.
6. remove ginger & lemongrass before serving.
7. add bean drained thread noodles and serve
8. garnish with herbs