·        10 oz sliced white mushrooms

·        4 cups chicken stock

·        1 lemongrass stalks, smashed and sliced

·        4 kaffir lime leaves, thinly sliced

·        1 tablespoons ginger, minced

·        4 shallots, sliced

·        1 tablespoons chile paste

·        1 tablespoons lime juice

·        4 tablespoon cilantro

·        2 tablespoon fish sauce

Directions

Fill a 4 quart saucepan with the chicken stock, ginger, shallots, and lemongrass. Over medium-high heat, bring to a boil. Simmer for 5 minutes. Add the chile paste and kaffir lime leaves, continue to simmer for 2 minutes. Next add the mushrooms and cilantro, and continue to cook for 3 minutes.  Then add the fish sauce for 2 more minutes of cook time. Finish with the lime juice.