Instructions: Cut chicken on the diagonal into 1/2-inch slices. Combine the chicken, water, lime leaves and lemon grass in a saucepan. Bring to a boil over medium heat then reduce the heat to low and simmer until the chicken is cooked through, about 10 minutes.

Add the fish sauce, lime juice, cilantro, mushrooms and chile paste. Stir to combine and serve.

This recipe yields 2 servings.

Comments: At the restaurant, the soup arrives in a chimney pot, just as it would in Thailand. Flames briefly flare up the chimney as the fuel inside is ignited. Kaffir lime leaves and chile paste with soya bean oil can be found at Asian markets. Fish sauce and canned straw mushrooms are found in the Asian aisle of well-stocked supermarkets.

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