Lemon Grass and Chicken (or Shrimp) Soup

  1. Heat 4 cups water in a soup pot to boiling.
  2. Smash the lemon grass with the flat of a chef's knife once, and then cut into 1- inch pieces; tear the lime leaves into thirds; and slice the galangal into thin rounds.
  3. Reserve all three of these ingredients together.
  4. Crush the fresh chilies and cut in half. Reserve separately.
  5. When the water has boiled, add the reserved lemon grass/galangal/lime leaves.
  6. Boil for 1 minute.
  7. Add fish sauce and chili paste.
  8. Boil for another 2 minutes.
  9. Add chicken and lime juice (3 tbsp plus the other 2 tbsp if you haven't used the lime leaves) and lower heat to medium-high.
  10. Cook for a couple of minutes minutes, just until the chicken/or shrimps have turned white and springy.