Thai soup for marty

1 1/2 c  Cubed chicken breast
    1/2 c  Chinese straw mushroom
      4    To-5 c water
      1    Stalk of lemon grass-cut in
      1 pn Dry galanga
      1    Green onion-cut into 1" pcs
      1    Small fresh tomato cut up
      2    To-3 coriander leaves cut u
      1    Fresh green chili pepper-sl
      2 ts Fresh lemon juice
           Fish sauce or to taste
    1/4 ts Ground red cayenne pepper
      7    To-8 fresh mint leaves
 
  Directions: In a med sauce pan, cook chicken in boiling water for 10
  minutes. Add lemon grass and galanga and cook 7-8 minutes longer. Add
  remaining ingredients EXCEPT for the mint leaves and lemon juice, and
  simmer on low heat about 15- 20 minutes. Remove from heat. Stir in
  lemon juice.  Sprinkle with mints. Serve hot with rice.