Directions:

1. Cut lemongrass into 3" pieces then use a spoon to beat gently. 

2. In a large stock pot over medium heat add coconut milk, chicken stock, lemongrass, and ginger to a medium size stockpot. Let simmer for 30 minutes. 

3. Meanwhile, cube the chicken into smaller 1/4" pieces. Season with lime sea salt and black garlic shiitake rub. Toss to coat.

4. Once the broth is infused, remove the lemongrass stalks. Add the raw chicken and mushrooms. Allow to cook until the chicken is no longer pink.

5. Add the noodles and cook until tender, about 3 - 4 minutes.

6. Spoon into individual bowls. Garnish with tomatoes, cilantro, a wedge of lime, and jalapeño slices.