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Instructions: Use a large covered stockpot.
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Heat olive and sesame oil on high heat.
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Add cloves, bay leaves, thyme, (these should be pounded a bit first to crack the fibers and release more flavor) and onion, carrots.
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Cover 2 minutes, stir if you want.
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Add chicken on top, and pour ONE cup of water over the tops of the chicken.
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Cover.
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Cook 5 minutes on high.
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Add remainder of water, cover, continue heating until it starts to boil, then turn heat down and simmer covered 30 minutes.
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Skim off foam occasionally.
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Remove chicken, debone, and cut into bite sized pieces.
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Strain soup, avoid getting the sediment at the bottom.
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(What you do with the leftover veggies after making a stock is up to you.
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I think they end up in Minnesotan hot dishes.)
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Take 4 cups of the stock, heat until it begins to boil, turn down the heat until it is just simmering.
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Add galanga, lemongrass, Kaffir lime leaves (bash them a bit to break the fibers--it allows them to release more flavor).
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Add mushrooms, chicken, (shrimp if you must).
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Stir in the fish sauce, chili paste.
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Cover, cook for another 5 minutes.
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Serve.
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Add lemon juice (just have slices of lemon or lime that you can squeeze) cilantro, and thinly sliced jalepenos or other hot peppers at the table.
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Fresh liquorice basil also adds a nice touch.
