1 qt chicken stock
1 qt coconut milk, unsweetened
1 lb chicken thigh, skinless — cut in 1″ pieces
4 whole green onions — sliced, with tops
1 13 oz. can straw mushrooms
OR
8 ozs fresh mushrooms — sliced
1 tsp fresh ginger — grated
1 tsp dried cilantro
4 tbsps fish sauce
1 tbsp lemon or lime juice
red chiles or red cayenne pepper, to taste — seeded and
minced
1 tsp black pepper

Combine chicken broth and coconut milk in a large saucepan. Bring to a boil.
While broth is cooking, slice chicken breasts into strips approximately 1/2-inch
x 1/2-inch x 2-inches long. Slice green onions, including tops. Slice
mushrooms, if using fresh mushrooms. Seed and mince chiles, if using them. When
broth boils, reduce heat to a simmer. Add chicken and all remaining
ingredients. Simmer gently for 15 - 20 minutes.