After I did this soup almost every other week, I decided to modify it based on my taste.

• 2 1/2 pounds boneless skinless chicken thighs
• 6 oz oyster mushrooms
• 6 oz champignon mushrooms
• 2 red onions
• 5 tbsp fish sauce
• 1/2 bunch cilantro
• 2-3 limes
• 3 14-oz cans coconut milk
• 4 tsp red curry paste
• 6 clove garlic
• 4 inch piece ginger
• 5-6 stalks lemongrass (or lemon zest)
• 1 tbsp vegetable oil
• 2 quarts chicken stock

http://foodwishes.blogspot.ca/2007/02/spicy-chicken-thai-soup-exploring.html

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