Submitted by leigh heave on 2007-05-07 10:25:10
1 quart chicken broth (homemade makes a big difference)
1 stalk lemongrass
3 kaffir lime leaves, torn or julienned
1 3 inch piece ginger, peeled and sliced
2 gloves garlic, crushed
2 Thai chilies, halved lengthwise
1 1/2 cups cooked shredded chicken
1 can unsweetened coconut milk
1 can straw mushrooms
2 Tb fish sauce
Juice of 4 limes
Bunch of fresh basil
Bunch of fresh cilantro
Bring the stock to a boil. Add lemongrass, lime leaves, ginger, garlic and chilies and simmer covered for 10 minutes to infuse the stock.
Stir in chicken, coconut milk, mushrooms, fish sauch and lime juice. Simmer uncovered for 5 for mintues. Season with salt and pepper.
Garnish each bowl with some torn basil and cilantro.
The addition of some greens would be really good with this too, I think.