Recipe from Australian Women's Weekly (altered version)
1.5 litres chicken stock
1 stalk lemon grass stalk
6 kaffir lime leaves
1 clove garlic, crushed
3cm knob ginger, sliced
100g button mushrooms
100g oyster mushrooms
300g chicken breast, thinly sliced
1 bird's eye chilli, seeds removed, finely chopped
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon palm sugar
1/2 cup coriander leaves
1. Bring chicken stock to the boil in a wok or saucepan. Place lemon grass, kaffir lime leaves, garlic and ginger. Simmer for 5 minutes.
2. Add mushrooms and cook for another 3 minutes. Add the chicken and simmer for 2 minutes.
3. Remove from the heat. Stir in chilli, lime juice, fish sauce, palm sugar and coriander leaves. Serve.