Thai Coconut Curry Soup—Tom Kha Gai

Name: Thai Coconut Curry Soup—Tom Kha Gai
Ingredients: 1 tablespoon vegetable or canola oil; 3 shallots, thinly sliced; 3 large cloves garlic, minced; 1 stem lemongrass, outer leaves removed, halved lengthwise and cut into 2-inch section; 12 kaffir lime leaves, torn in half; 1 (5-inch piece) galangal root, sliced into 4 or 5 round; 2-4 serrano or red chiles, seeded and sliced, depending on your tolerance for heat; 1 teaspoon Thai chili paste or more, again depending on your tolerance for heat; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 (14-ounce) cans coconut milk (I like Chaokoh); 1 cup white wine; 4 cups chicken stock; 3 tablespoons fish sauce; 2 teaspoons sugar; 2 cups sliced white mushrooms; 2 chicken breasts cut into bite-size pieces; 1/4 cup fresh Thai basil leaves; 1/2 fresh cilantro, chopped; Juice of 1 lime; cooked jasmine rice (optional)