Ingredient ! 6 cups good quality chicken stock. 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey. 1 lemongrass stalk, OR 3 tablespoon. frozen prepared lemongrass. 4 kaffir limes leaves (fresh or frozen). 1 cup shiitake mushrooms, sliced
1 thumb size piece galangal or ginger, grated. 1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili. half to 1 can good-quality coconut milk. 2 teaspoon lime juice. 2 plus  tablespoon fish sauce. 1 teaspoon brown sugar (optional, according to taste)
handful fresh coriander leaves. handful fresh basil leaves. 3 spring (green) onions, sliced.
Preparation! Place chicken broth in a large soup pot over medium-high heat. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass(including upper stalk pieces), 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, and extra vegetables (if using). 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 (1 tablespoon at a time). 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.