Thai Tom Yum Soup

There is a famous Vegan Thai restaurant in Seattle and LA called Araya's Place.  They have a delicious and popular soup there called Tom Yum.  They also have Tom Kah soup, and I really think this recipe is more like that one because it has the coconut milk in it.  But whatever you call it, it is delicious.  It is a little bit sweet, a little bit spicy, a little bit tangy, and a lot delicious.  And bonus- it's very healthy!  And that's whether you choose to make it with chicken or without.

Thai Tom Yum Soup
1 Quart Chicken stock (vegetable stock if you want it be vegan)
1 can coconut milk
1 stalk lemon grass (found with herbs in the produce section)
5-6 kafir lime leaves (not easily found.  You can substitute the zest of 1 lime)
4 cups mushrooms, sliced or quartered  ( I used cremini mushrooms)
*2-3 cups chopped, cooked chicken ( I used rotisserie chicken breast)  Obviously, eliminate if you want it to be vegan.  Tofu may be substituted.
4 Tablespoons lemon or lime juice, fresh if possible
1/4 cup plus 2 Tablespoons fish sauce OR soy sauce (fish sauce has a kind of nasty smell, so I prefer to add soy sauce)
4 fresh Thai chilis or 2 Tablespoons chili paste or 1/2 - 2 Tablespoons crushed red pepper flakes - this is your hot factor and should vary to taste
1/2 cup or so chopped cilantro

Put the stock in a large saucepan and bring to a boil.  Crush the lemon grass with a mallet and put a piece of string around it.

When the stock boils, put in the lemon grass, lime leaves or zest, mushrooms and chicken or tofu.  Let it come back to a boil and then let it simmer for 3 minutes.  Add the lemon juice, fish or soy sauce, coconut milk, and chili or pepper flakes. Heat through.  Serve in bowls and garnish with cilantro.

*You can use tofu instead of chicken.