1. In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. 2. Bring to a boil; reduce heat and simmer 30 minutes. 3. Strain broth over a bowl through a fine-mesh sieve; discard solids. 4. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. 5. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes. 6. In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup. 7. Garnish with tomato, coconut shavings and cilantro; serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
