Soak the dried mushrooms according to pack instructions, then drain and finely chop.
Wash the lemongrass, halve and cut into 4cm long pieces.
Wash the coriander, shake dry and chop finely.
Wash the spring onions and cut into fine rings.
Peel and finely slice the carrot.
Clean the fresh mushrooms and cut into strips.
Wash, deseed and finely chop the chilli.
Peel and finely slice the ginger.
Cut the chicken into bite-size strips.
Pour the coconut milk and stock into a pan. Add 1 tbsp soy sauce and heat.
Add the ginger, lemon grass and soaked mushrooms and simmer for about 5 minutes.
Remove the lemon grass for a mild flavour or leave it in for a stronger taste.
Add the carrots and the chicken and simmer for another 2 minutes.
Add the mushrooms, spring onions and chilli and cook for 6 minutes.
When cooked, mix in the coriander and season with soy sauce, sweet chilli sauce and lime juice. Serve in small bowls.