Tom Khing Kai (Gingery Chicken Soup)

1 tablespoon prik haeng (dried red chilies), crushed
1 tablespoon prik ki nu (green birdseye chilies), 
             thinly sliced
1 tablespoon khing (fresh ginger), minced
1 tablespoon kha (fresh galangal), minced
2 tablespoon hom daeng (shallots), thinly sliced
1 tablespoon kratiem (garlic), minced
3-4 cups chicken stock
2-3 tablespoons fish sauce
Juice of 3 or 4 limes
2 stalks of lemon grass, bruised*
2 "kaffir" lime leaves (use lime zest if unable to get)
2 phak chi (coriander/cilantro plants, including 
  roots), chopped
2 or 3 tablespoons bamboo shoots or coconut shoots,
                   sliced
Prik Thai (black pepper), to taste (optional),
          freshly ground
2 cups chicken, cut into bite sized pieces

*This isn't eaten, but is an essential flavoring. 

Heat a wok.  Dry and warm the dried chilies, then
crumble them.  Add a little oil to the wok, and saute
the chilies, ginger, galangal, shallots and garlic
until aromatic.

In a medium saucepan, bring the stock to a boil, add
the sauteed ingredients, the fish sauce and lime
juice, and taste for balance.  Then add the remaining
ingredients and bring back to the boil before adding
the chicken.  After about 1 minute, taste for the
balance of spices again, and then serve when the
chicken is just cooked.

Contributed by Colonel Ian F. Khuntilanont-Philpott