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1
For the lemongrass use only the solid portion and discard the woody grass part.
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2
With a heavy object bruise the sides, I use a meat tenderizer.
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3
Then cut into 2-3 inch sections.
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4
Take the lime leaves and make 3 to 5 slices in them from 3/4 of the way from the top of the leaf all the way down.
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5
Take a 12 inch square piece of cheese cloth and place the lemongrass, lime leaves and galangal in the center tie it shut with some string.
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6
This makes it much easier for when you eat, no suprises.
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7
Add chicken broth fish sauce and cheese cloth bag into pot and bring to a simmer.
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8
Cover and simmer for 15 minutes.
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9
Uncover the pot and add jalapeno's, onion, sugar and chicken.
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10
Simmer for 2-3 minutes, then add chile paste,and mushrooms.
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11
Simmer for 2 more minutes.
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12
Add green onions and simmer 30 seconds.
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13
Turn off the heat and add lime juice and garnish with coriander or cilantro.
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14
Test for saltiness and sourness.
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15
If required, adjust with more fish sauce Salt) and lime or lemon juice (sour).Discard spice bag and enjoy.
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16
If cooking with shrimp remove the heads and add them to the cheese cloth bag.
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17
Discard the rest of the shell deveinthe shrimp and add them 1 minute before everything is done.
