Tom Yum Gai - Sour & Spicy Chicken Soup

8 oz chicken breast, cut into 1 1/2 inch pieces (with or without bone) or shrimp
4-5 kaffir lime leaves
2-3 pieces galangal, slices (ginger root can be substituted)
1 1/2 cup staw mushroom, halved
4 Tablespoons Thai fish sauce
3 cups water
1 stalk lemon grass, cut into 2" long pieces
2 Tablespoons lime juice
1 Tablespoon Thai chili pepper, chopped
Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
Add straw mushrooms. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through - do not overcook.
Remove from heat. Season to taste with fish sauce, lime juice and chili peppers. Serve immediately with steamed jasmine rice.