1 quart chicken stock
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 fresh ginger (3″ piece), peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic gloves, crushed
1 can unsweetened coconut milk, (13 ounce can)
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
1 (8 ounce) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 cups chicken, cooked and shredded
Kosher salt and freshly ground pepper
1/4 cup fresh cilantro leaves, shopped
Bring the stock to a boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chiles, 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 let the chicken heat though; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemon grass, ginger, or lime leaves.
Note: I LOVE Thai food. I found this recipe from Tyler Florence on the Food Network and I really liked it.