1 quart chicken stock
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, hand torn
1 3-inch piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
1 13-ounce can unsweetened coconut milk
2 Tbsp Thai fish sauce
1 ½ tsp sugar
1 8-ounce can straw mushrooms, rinsed
4 limes, juiced
1 ½ c shredded cooked chicken
Salt & pepper
¼ c chopped fresh cilantro leaves
Bring the stock to a boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies and garlic. Lower the heat to medium-low, cover and gently simmer for 10 minutes to let the spices infuse the broth.
Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.