Tom Kha Ghai

Soup from my Thai cooking class:

1 c chicken stock
2 c coconut milk
4 pieces Dried Galangal (thai ginger)
1 stem Lemon grass
2 Thai Chilies, split
4 dried kaffir lime leaves
10 Thai Basil Leaves
1/4 cup brown sugar
2 T Fish sauce (Prawn)
1/2 sliced onion (strips)
4 sliced mushrooms
1 c boneless chicken cubes
1 tsp Lemon juice
salt and pepper to taste

Add chicken stock, coconut milk, galangal, lemon grass, chilies, kaffir lime leaves, basil leaves, brown sugar, and fish sauce to a wok or large pan and boil for 10 minutes, stirring frequently.

Strain soup and put it back on the burner. Add the rest of the ingredients and cook for 5 minutes or until flavors blend. Serve hot.