Tom Kha Gai

You are going to love me sooooo much for sharing this recipe....

1/4 c. chopped fresh lemon grass, tough outer leaves removed

2 Tbs. peeled and sliced fresh ginger
5 small Thai chilies, stemmed and lightly crushed (add to taste-I used 1 tsp. dried chili flakes)
¼ c. lime juice
3 c. stock - fish, chicken or veggie
1 c. fresh mushrooms, sliced
3 Tbs. Vietnamese fish sauce, or more to taste
2-3 chopped green onions
1 lb. cooked chicken, other meat, or raw shrimp (if using shrimp, add raw shrimp to hot broth)
12-14 oz. coconut milk
1 Tbs. chopped cilantro
Salt
Steamed jasmine rice, for accompaniment

In the center of a piece of cheesecloth, place lemongrass, ginger, & chilies. Draw up sides to form a pouch and tie with kitchen twine. I highly recommend that you do this as lemongrass is inedible.
In a large pot combine stock, mushrooms, fish sauce, onions and spices or spice packet. Bring to a boil. Reduce heat and simmer 5 minutes.
Add lime juice, meat, coconut milk and cilantro. Simmer 3-4 minutes (until shrimp is cooked).
Remove from heat, discard spice packet if used. Season to taste with salt or additional fish sauce.
Serve with jasmine rice.