Chicken, Coconut and galangal soup

This soup is simple and tasty.  I've changed it quite a bit from the original recipe so I won't quote the author!  As for the chicken stock I use Emeril's All Natural Chicken Stock when I don't make my own!  Great recipes at http://www.emerils.com/.  By the way, we had another Farmer's Market in Rye on Saturday.  I will post the website tomorrow!  Watch this space...

1 1/2 pints chicken stock
2in ginger peeled and cut into matchsticks
4 tblspns Thai fish sauce
Juice 2 lemons
16 oz boneless chicken breasts, thinly sliced
14 fl oz coconut milk
spoonful of  chili garlic sauce
handful button mushrooms thinly sliced
some flat parsley leaves or coriander leaves

Place the stock in a large pan with the ginger, fish sauce and lemon juice.  Bring to the boil, stirring continuously.  Reduce heat and simmer for 5 minutes until ginger is tender.   Add chicken and coconut milk and continue to cook over a high heat for 2 minutes.  Add chili sauce, parsley or coriander and cook another 20 seconds, ladle into bowls.