Instructions: Place 4 cups of water in a pot. Add garlic, rice, fish sauce, pepper, galangal, and heat to boiling. While heating, bruise the lemon grass stalk(s) with the back of a cleaver and tie into knot. Drop lemon grass into stock pot(while it is heating). Dice chicken breasts into cubes and add to stock pot. Boil & stir.

While chicken is cooking (turning white), chop scallions and place into bowl. Add basil and/or mint leaves, lemon and/or lime juice, chiles and/or chile paste, plus the lime leaves and/or lime rind and cilantro.

After the chicken had boiled, scoop off the bubbly, white froth. Discard froth. Stir and pour into bowl with scallions, et. al. The broth will cook the leaves. Stir gently and serve immediately.

As usual, serve with jasmine rice for 2 hungry people or 3-4 not quite as hungry ones.

This is a meal I make 3-4 time a week. Just rice and the soup.

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