Ingredient ! 6 cups good quality chicken stock. 1-2 chicken breasts, sliced, 1 lemongrass stalk, OR 3 tablespoon frozen prepared mongrass. 4 kaffir limes leaves. 1 cup shiitake mushrooms, sliced.1 thumb size piece galangal or ginger, grated.1-3 fresh red chilies, minced , OR substitute half to three by four tablespoon. dried crushed chili half to 1 can good-quality coconut milk. 2 teaspoon lime juice. 2 plus  tablespoon fish sauce. 1 teaspoon brown sugar. handful fresh coriander leaves. handful fresh basil leaves.3 spring onions, sliced.
Preparation! Place chicken broth in a large soup pot over medium-high heat. Add fresh chicken and mushrooms. Also add the prepared lemongrass, plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked. Turn heat down to medium. Add the galangal or ginger, half can coconut milk, the fish sauce. Stir well. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if not salty or flavorful enough . If too sour, add the sugar plus a little more if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili.