For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam
that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain
the stock. Makes 10 to 12 cups.
For the soup: Put the Asian Chicken Stock
into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce
, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp
just until the shrimp are cooked through, about 5 minutes, then add the cilantro
and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.