16-24 medium shrimp or 1 chicken breast sliced bite-size
1-2 cans straw mushrooms or 1 lb. small white mushrooms, halved
3-4 bottom half of lemongrass stalks, quartered and crushed
6-8 Kaffir lime leaves, roughly shredded (use lime rinds as substitute)
2-3 tbsps chili jam
4-6 fresh whole chilies, lightly crushed
3-4 cups chicken broth or good vegetable broth
3-4 tbsps fish sauce
lime juice

1. In a large sauce pan bring liquid to a boil, stir in chili jam.
2. Add in herbs and mushrooms and bring back to boil.
3. Stir in shrimp or chicken and let cook until done.
4. Flavor with fish sauce and lime juice to taste.
5. Add fresh chilies for more heat.

Note: You can make the soup vegetarian by using water or vegetable broth and various mushrooms.

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