Instructions

1. Trim the top and very bottom off of the lemongrass, leaving only about 4-5 inches of stalk. Remove any damaged outer layers and lighlty bruise the stalk with the side of chef’s knife. Cut into 2 pieces and add to a large pot.
2. Add the rest of the ingredients for the broth into the post and bring to a simmer over medium heat. Once it reaches a simmer, lower the heat and cook for 30-45 minutes. Strain the broth through a fine mesh strainer into a large bowl. Reserve the shiitakes and discard the remaining solids. Transfer the broth back to the pot.
3. If using chicken, add to the broth and simmer for 20 minutes until the meat is cooked through. Remove with a slotted spoon and set aside. Add the potatoes, carrots, and onions and cook until the potato is just soft when pierced. Slice the reserved shiitakes and add to the pot with the remaining vegetables, tofu or chickpeas (if using), and cook until tender. If using chicken, use two forks or hands to shred the meat and add it back with the vegetables. Season to taste with additional salt.
4. To serve, ladle curry over rice or noodles. Garnish with cashews and cilantro.