1 lb. boneless, skinless, chicken breast - cubed
2 qt. chicken stock
1/2 head napa cbbage - thinly sliced
3 carrots - thinly sliced
1/2 lb. shitake or oyster mushrooms - chopped
1 yellow onion - diced
1 Tbs. garlic - minced
2 Tbs. ginger - minced
1 1/2 Tbs. lemon grass - minced
1/3 cup green onions - chopped
1 Tbs. cilantro - chopped
1-2 Tbs. Thai curry paste
1, 3.5 oz. can coconut milk
3-4 Tbs. fish sauce or soy sauce
1/2 tsp. lime juice
1 Tbs. sugar
3 Tbs. olive oil

Add 2 Tbs. olive oil to a soup pot over medium heat. Add mushrooms and cook until golden brown - about 5 minutes. Remove mushrooms and set aside. Add remaining oil. Add yellow onions, garlic, ginger, and lemon grass. Cook for 3-4 minutes. Add curry paste and cook for about 45 seconds. Add chicken stock. fish or soy sauce, and sugar. Bring to a boil. Add cabbage and cook for 1 minute. Scoop out cabbage and set aside with mushrooms. Bring soup back up to a simmer. Add chicken, carrots, and coconut milk. Simmer until chicken is done - about 5-6 minutes. Turn off heat. Add mushrooms, cabbage, green onions, cilantro, and lime juice. Serve alone or with basmati rice.