4 cups Thai chicken stock (see related recipe) 1/2 cup Thai basil leaves, loosely packed 1/4 pound shrimp, peeled and deveined 1/4 pound fish filet, cut into 1-inch strips 6 green-lipped mussels 4 to 5 button mushrooms, quartered 1 to 3 fresh Thai chiles 3 tablespoons fish sauce 3 tablespoons lime juice Kaffir (Thai) lime leaves, for garnish Cilantro leaves, for garnish

Step 1 Bring stock to simmer over medium-high heat in large pot. Add basil, shrimp, fish, mussels, mushrooms and chiles and cook until mussels and shrimp turn color, about 4 minutes. Stir in fish sauce and lime juice. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

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