Ingredients:
1 T coconut oil
½ c yellow onion, thinly sliced
2 garlic cloves, peeled, crushed
1 t dried Thai chili, crushed (or jalapeño, rough chopped)
2 T ginger purée
1 stalk lemongrass, root end removed, roughly chopped
2 t red curry paste
4 c chicken broth
4 c coconut milk
½ lb chicken breast, cut into bite-sized pieces
1 c shiitake mushrooms, cleaned, stems removed & chopped, mushroom cap sliced
2 T fish sauce
2 T brown sugar
3 T lime juice
3 green onions, thinly sliced
1 c fresh cilantro, chopped

Procedure:
1. In a heavy-bottom stock pot, heat the coconut oil over medium heat. Add onion, garlic, chile, ginger, lemongrass & curry paste.
2. Cook, stirring frequently, until the onions are softened. Add chicken broth. Bring to a boil. Reduce heat & simmer uncovered for 30 mins.
3. Strain out the garlic, onions, lemongrass & chiles. Save the broth & discard the aromatics.
4. Return broth to the pot. Add coconut milk, chicken breast & mushrooms. Simmer until chicken is cooked through.
5. Add fish sauce, sugar & lime juice. Stir. Taste & add more of these ingredients if needed.
6. Cook 10 mins.
7. Serve & garnish with sliced green onions & cilantro. Add sliced Thai chiles for an extra kick!