1 TBS ginger finely chopped
1 small red onion
1 stalk of lemon grass cut into 2" lengths
3 pieces of dried galangal
2 TBS coconut oil
–> stir fry on high for 2 minutes, then reduce heat to low for 8 more minutes.

—>start your glass noodles in a separate pot with stock
—>reconstitute a handful shitake mushrooms

2 cloves of garlic finely chopped
2 TBS of green curry paste

–> add to pot and stir. Raise heat and add

leftover chicken breast
destemmed and sliced mushrooms

—> stir fry on high then add

1 can of coconut milk + 1 can of water
cooked glass noodles and the water it boiled in
chopped carrot, sunchokes, potatoes, and any other root vegetables
2 TBS of fish sauce

—> while bringing to a boil

chop scallions
chop cilantro
cut lemon/lime wedges

—> plate the above and serve the soup, garnish with baby spinach

based on Coconut Curry Chicken Noodle Soup (Curry Mee) - NYTimes.com