Put into a medium-sized soup pot:
250 ml coconut milk
250 ml chicken stock
30 ml ginger or galangal
1 stalk lemon grass, cut into 2 cm pieces
3-4 kaffir lime leaves
Bring to a simmer and cook for three to four minutes, until fragrant. Add:
200 g chicken breast, sliced into bite-sized pieces
Bring to a boil and cook for five minutes. Stir in:
50 ml fish sauce
50 ml lime juice
2 green onions, cut into 3-cm lengths
200 ml mushrooms, cut into quarters
dried thai chili peppers, lightly crushed, to taste
Garnish with fresh cilantro