Instructions: For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)

Bring stock to simmer over medium-high heat in large pot. Add basil, shrimp, fish, mussels, mushrooms and chiles and cook until mussels and shrimp turn color, about 4 minutes. Stir in fish sauce and lime juice.

Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

This recipe yields 4 to 6 servings.

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