| | IN THE STOCK POT |
| 2 | | Boneless, skinless chicken breasts (up to 3) |
| 4 | c | Water |
| 1 | | Stalks of lemon grass (pre-diced or dried lemongrass OK, add 1/2 - 1 cup) (up to 2) |
| 2 | ts | Fish sauce |
| 1/2 | | Handful of jasmine rice (raw, uncooked) |
| 3 | | Cloves of garlic (more if possible, we use a whole head) |
| 1 | | Piece of galanga 1/8-1/4 inch thick(dried or frozen OK) |
| | Pepper (to taste) (we use white and black, about 2 teaspoons on a mild day) |
| | IN THE BOWL |
| 1/4 | c | Scallions (the term I prefer over green onions) |
| 1/2 | c | Basil leaves (sweet, thai, holy, cinnamon, lemon, etc.) and/or mint leaves (Please do not used dried basil, it crocks the taste) |
| 1 1/2 | ts | Lemon juice or lime juice (or juice of 1/2 lemon) |
| | Chile paste (to taste) - you can always add more (see below) -or- |
| 2 | | Minced chiles (your choice) (up to 3) |
| 5 | | Kaffir Lime leaves or 2 teaspoons of grated lime peel |
| 1 | | Sprig of cilantro |
