Galangal Soup

1 tbsp. vegetable oil
1 shallot, thinly sliced
1/2 tsp. garlic, minced
1 tbsp. lemon grass, minced
1 tsp. dried red chili flakes
1 tsp. ground chili paste
1 1-inch section galangal, thinly sliced
3 cups low-sodium chicken broth
2 tbsp. fish sauce
1 tsp. sugar
2 cups unsweetened coconut milk
1/3 lb. boneless skinless chicken breast, in 1/2-inch cubes
1 cup white mushrooms
1 cup tomato, cubed
1/2 tbsp. lime juice
2 kaffir lime leaves, halved
6 fresh sprigs cilantro, chopped
Prepared Chinese egg noodles

Heat the oil in a saucepan over medium heat. Add the shallots, garlic, lemon grass, chili flakes, and chili paste and brown slightly, about 30 seconds.

Working quickly, add the galangal, chicken stock, fish sauce, sugar, and coconut milk. Bring to a boil.

Add the chicken, mushrooms, and tomatoes. As soon as it reaches a second boil, turn off the heat and add the lime juice and lime leaves. Ladle soup over egg noodles and serve immediately with fresh cilantro for garnish.

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