3 cups chicken broth
1 stalk of lemon grass
3 thin slices ginger
1 can (14 oz.) coconut milk, unsweetened
2 TBS fish sauce
1 whole chicken breast, boned, skinned and thinly sliced
1/2 cup canned straw mushrooms
3 TBS fresh limejuice
1 serrano or jalapeno, seeded and slivered
1 TBS fresh chopped basil

Cut the bottom 6 inches of lemongrass into 1 inch pieces and crush with the sides of a cleaver. In a large pot, bring the broth, lemongrass, and ginger to a boil.

Reduce the heat to medium, add the coconut milk and the fish sauce, cover, and simmer for 8 minutes. Add the chicken, mushrooms, limejuice, and chili and cook until the chicken turns opaque, about 5 minutes. Add the basil leaves just before serving. Ladle into individual bowls.