• 4 cups chicken stock
• 5 cloves garlic , peeled and cut into large chunks
• 2 inches fresh ginger , peeled and cut into large chunks
• 1 tablespoon Thai green curry paste
• 2 teaspoons whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon whole black peppercorns
• 3/4 cup loosely packed cilantro leaves and stems, plus additional 1/2 cup chopped for garnish
• 1 cup unsweetened coconut milk
• 3/4 cup thinly sliced shallots
• 1 cup sliced mushrooms
• 1 (4- to 6-ounce) boneless chicken breast , cut into 1/4-inch strips
• 2 tablespoons Asian fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 2 teaspoons brown sugar
• 1 jalapeno , sliced into rings (optional)
• 1 small tomato , seeded and diced, for garnish
• 1/2 cup freshly shaved coconut or unsweetened coconut flakes , toasted, for garnish

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.

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. Garnish with tomato, coconut shavings and cilantro; serve hot.