Chicken Lemongrass Soup - cooking recipe

Ingredients

10 cups chicken stock
1 lb of uncooked chicken meat (I like to just throw in about 4 drumsticks or 2 leg and thighs cut up, Chicken should still be on bo)
1 teaspoon fish sauce
1 -2 stalk lemongrass, cut into 2 inch pieces and bruised to give more flavor
4 -5 fresh lime leaves, bruised to give more lime flavor
2 tablespoons tom yum paste
3 tablespoons lime juice
1 teaspoon chili flakes (more or less)

Preparation

Boil the chicken stock in a large pot with the Tom-Yum Paste.
Add in the uncooked chicken and keep at a low boil till the chicken is cooked half through.
Bruise the lime leaves by rubbing them in your hand a bit to bruise them so they give off more flavor and aroma.
Bruise the lemongrass by hitting it with the flat side of a knife, as you would with garlic.
Throw the lime leaves and lemon grass into pot along with the fish sauce,lime juice, and chili flakes.
Cook on med-low for an hour- 45 min or as long as it takes the chicken to completly cook.
You can cook the chicken till its very tender and almost falls off the bone if you like --
Once ready serve hot, in a bowl with another bowl of rice.
*** ALL ingredients (lime juice, fish sauce, etc) can be increased or decreased to your liking -- I prefer this soup to be really sour, lemon/lime tasting and a bit spicy, while others may like more salty (add more fish sauce then) and sour flavor.