Instructions: * Note: Wear gloves when handling fresh, canned, dried or pickled chilis; the oils can cause a burning sensation on your skin.

In a large pot, bring the broth, lemongrass and ginger to a boil. Reduce heat to medium and add the coconut milk and fish sauce; cover and simmer for 8 minutes.

Add the chicken, mushrooms, lime juice and chili, and cook until the chicken turns opaque, about 5 minutes.

Add the basil leaves just before serving. Ladle into individual soup bowls.

Tip: Although lemongrass stalks are fibrous and are used to flavor soup rather than as an ingredient to be eaten, it is customary in Thai cooking to leave them in the soup when serving. You may prefer to discard them just as you would a bay leaf.

This recipe yields 4 servings.

Comments: My version of this Thai favorite is only moderately spiced. If you want more flavor, double the amount of lemongrass and do not remove the seeds from the chili.

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