Chicken & Mushroom Soup with Coconut Milk and Lemongrass

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