Tom kha gai (Thai coconut chicken soup)

Instructions

1. Separate the white and dark green parts of scallions; thinly slice both and keep separate. Heat the oil in a large saucepan over medium heat. Add the scallion bottoms (white parts), ginger, lemongrass paste, garlic, and Fresno chile; cook 2 minutes. Add the curry paste and cook 1 minute, stirring constantly. Stir in the chicken stock, scraping the bottom of the pan to loosen browned bits. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Strain the mixture into a bowl, pressing on the solids to extract as much liquid as possible.
2. Return the liquid to the pan and bring to a boil. Add the chicken, reduce heat, cover, and simmer until chicken is just done, about 10 minutes. Stir in the mushrooms, fish sauce, and lime juice; cook 2 minutes. Stir in the coconut milk; cook just until heated through, 1 to 2 minutes. Serve with scallion greens, cilantro, and sliced chile, if desired.
3. Serving size: about 1 ½ cups