Coconut Thai Soup

I don't know if it's the new cast iron dutch oven I bought or the cold weather talking, but soup is pretty much the only thing I feel like eating lately. Especially now that I have this recipe!

¼ cup Chopped fresh lemon grass, tough outer leaves removed
2 Tbs. peeled and sliced fresh ginger
5 small Thai chilies, stemmed and lightly crushed (add to taste-I used 1 tsp. dried chili flakes)
¼ cup lime juice
3 cups stock-fish, chicken or veggie
1 cup fresh mushrooms, sliced
3 Tbs. Vietnamese fish sauce, or more to taste
2-3 chopped green onions
1 lb. cooked chicken, other meat, or raw shrimp (if using shrimp, add raw shrimp to hot broth)
12-14 oz. coconut milk
1 Tbs. chopped cilantro
Salt
Steamed jasmine rice, for accompaniment

In the center of a piece of cheesecloth, place lemongrass, ginger, & chilies. Draw up sides to form a pouch and tie with kitchen twine. I highly recommend that you do this as lemongrass is inedible.
In a large pot combine stock, mushrooms, fish sauce, onions and spices or spice packet. Bring to a boil. Reduce heat and simmer 5 minutes.
Add lime juice, meat, coconut milk and cilantro. Simmer 3-4 minutes (until shrimp is cooked).
Remove from heat, discard spice packet if used. Season to taste with salt or additional fish sauce.
Serve with jasmine rice.

Cook, eat, and love!