Ingredients

Chicken Stock:

• 2-3 Kaffir lime leaves
• 3 inch slice of Galangal
• 2 dried Thai chilies (extreme spice)
• 1 shallot
• 2 lemongrass stalks
• chicken broth

Soup:

• chicken stalk
• 8-10 shrimp
• 3 tbsp. hot chili oil
• 6 tbsp. lime juice
• 4-5 tbsp. fish sauce
• 4 Thai chilies
• 2 Kaffir lime leaves
• snow white mushrooms
• 1/2 + packet chicken Bouillon
• cilantro

Method

Preparing the chicken stalk

1. cut the ends off and peel the shallot, then slice it
2. chop the Galangal
3. peel the garlic
4. remove the very bottoms of the lemongrass stalks off, and cut the stalk in half, mashing the 2 bottom halves and setting the top halves aside
5. heat up chicken broth in a large sauce pan and put in the lime leaves, Galangal, garlic cloves, the two mashed bottom halves of the lemon stalks, chilies, and the shallot
6. bring it to a boil, then turn it down to a simmer and let it cook for 1 1/2 hour

Putting the soup together

1. strain the chicken stock into another sauce pan, heating it on the stove
2. cut mushrooms in half and place that half into the pan
3. put Thai chilies and 2 Kaffir lime leaves in and stir
4. put in Bouillon and shrimp and cook for 2-3 minutes
5. put in hot chili oil, fish sauce, and lime juice and stir
6. serve in a bowl and top with some cilantro before you enjoy!