Lemongrass Soup

Broth:
- 1 can coconut milk
- 2-3 cups chicken stock
- pinch of salt
- 1 tsp palm sugar (I usually substitute brown sugar)
- 2 stalks fresh lemongrass, wash and chopped in chunks. (If using dry- punch it up with extra lime juice and zest, if your forced to go this route.)
- 3 red shallots, peeled and chucked (I often substitute 3 smashed garlic cloves plus a bit of onion)
- 2 coriander roots, scraped (I usually substitute a pinch of whole coriander seed plus a handful of fresh coriander (cilantro) leaves)
- 1.5 inch chunks of galanga root, chunked (ginger is in the same family but tastes  totally different- galanga TOTALLY makes the favor of this dish. Asian markets should have it. It freezes well too.)
- 3 Kaffir lime leaves, coarsely chopped. (You can substitute lime zest if necessary but it won't be as fragrant and complex)
-1 tsp chili garlic sauce (optional and kind of a cheat but often good.)

Chunks:
-1 lb boneless skinless chicken thighs cut into 1' pieces. (You can use breasts but thighs are juicer and tastier. 
- 1 cup chopped mushrooms (your choice- mix it up)
- 1-3 tbsp fish sauce. (This stuff is pungent- if you're not familiar add incrementally and tatste before increasing. But don't be turned off by the smell. It adds a key flavor that softens when you add it to the soup.)
- 1 can baby corn, drained and chopped (optional)

Finish:
- 1 tbsp lime juice (more if compensating - see notes above)
- 1 handful fresh cilantro, chopped
1.2 cup grape tomatoes halved, or two plum tomatoes chopped. (optional)

Notes: This made the house stink for days but all of the men enjoyed it. :)