• 1 lb raw chicken (or jumbo prawns)
• 4 c chicken or fish stock
• 3 stalks lemon grass
• 10 kaffir lime leaves – torn in half
• 8 oz can straw mushrooms – drained
• 3 T fish sauce
• 4 T lime juice
• 2 T green onions – thinly sliced
• 1 T fresh cilantro leaves
• 4 fresh red chilies – seeded and thinly sliced
• salt – to taste
• ground black pepper – to taste

Instructions

1. Cut the chicken into bite size pieces (or if using prawns – peel and save the shells, then devein and set the prawns aside).
2. In a large soup pot bring the stock to a boil (if using prawns, rinse the shells and add to the stock).
3. Slightly crush the lemon grass stalks and add them to the stock along with half of the lime leaves.
4. Simmer gently for 5-6 minutes, until the stock is fragrant.
5. Strain the stock, return it to the clean pot and reheat.
6. Add the drained mushrooms and the chicken (or prawns), then cook until the chicken is cooked through (or the prawns turn pink).
7. Add the fish sauce, lime juice, green onion, cilantro, chilies, and remaining lime leaves into the soup. Stir to combine.
8. Add salt and pepper to taste. The soup should be sour, savory, spicy and hot.

This is a great soup to make ahead of time and keep hot in a crock pot or on the back of the stove until time to serve.