Sliced chicken in a chicken stock base hot and sour soup with fresh mushrooms, cilantro, lemon-grass, kaffir lime leaves and chilli oil.

In a large pot, bring the chicken stock to a boil over medium heat.

Prepare the Broth

Add the chopped lemongrass and kaffir lime leaves to the boiling stock. Let it simmer for about 5 minutes to infuse the flavors.

Add Aromatics

Add the sliced chicken breast to the pot and cook for about 10 minutes, or until the chicken is fully cooked.

Stir in the sliced mushrooms and cook for an additional 3-5 minutes until they are tender.

Add the fish sauce, lime juice, and sliced bird's eye chilies. Adjust the seasoning with more fish sauce or lime juice to taste.

Remove from heat and stir in the chopped cilantro. Serve hot with a drizzle of chili oil on top.