Hot-&-Sour Mushroom Soup
In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies.
Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture.
Cook over medium heat for about 5 minutes, or until the mushrooms are tender.
Reduce heat to low and add lime juice and fish sauce.
Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice.