2 tablespoons canola oil
2 small onions, minced
4 garlic cloves, minced
2 stalks lemon grass, cut into 1-inch pieces
1 tablespoon each: Thai red curry paste and freshly grated ginger
Zest and juice of 2 limes
2 quarts chicken stock
2 (14-ounce) cans unsweetened coconut milk (not cream of coconut)
2 pounds boneless chicken breasts, cut into 1/4-inch slices
3 cups shiitake mushrooms, cut into strips
1 (8-ounce) package linguine, cooked and drained
4 tablespoons Asian fish sauce (such as nam pla)
6 green onions, sliced diagonally
1/2 cup minced cilantro leaves
Heat oil in large stockpot over medium heat. Add onions and garlic; saut? 5 minutes. Add lemon grass, curry paste, ginger and lime zest (reserve juice); cook 3 minutes more. Stir in stock and bring to a boil. Reduce heat; simmer 15 minutes. Add coconut milk, chicken, mushrooms and linguine. Cook 10 minutes until chicken is done and pasta is heated through. Remove from heat; stir in lime juice and fish sauce. Garnish with green onions and cilantro.
Makes 8 servings.