Tom Kha Soup

• chicken stock: 16 oz.
• lemongrass: 4 two inch pieces
• ginger, galangal: 1 inch sliced thin
• fish sauce: 2 tbsp
• lime juice: 2 tbsp
• chicken breast: 4 oz
• coconut milk: 5 oz
• cilantro: garnish
• mushrooms: 8 oz
  

Heat the stock, add the lemongrass, ginger, fish sauce, and lime juice. Stir thoroughly.
Bring to a boil and add the chicken, mushrooms, and coconut milk. Bring back to the boil.
Lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!