1 stalk lemongrass, remove outer sheath and the hard ends. Hit the stalk a few times with the back of a knife or a heavy frying pan, cut into three pieces.
1 TBS canola or vegetable oil
1 medium onion finely minced
1 garlic clove, minced
2 tsp. Thai red curry paste - I use Maesri brand
6 slices of galangal (fresh or frozen) Do not peel, slice into six 1/8“ thick slices
3 kaffir lime leaves, preferably fresh
4 cups of good chicken stock
3/4 pound of boneless, skinless chicken breast sliced into strips
2 cups of shitake or early winter mushrooms, chopped in eighths.
1 can of unsweetened coconut milk
Juice of 2 limes
2 TBS Nam Pla (fish sauce)
3 scallions trimmed and sliced on the diagonal
1/4 cup minced cilantro