Asian Chicken Soup

2 tbsp of olive oil
½ tsp of sesame oil
2 garlic cloves, finely chopped
1 long red chilli, deseeded and finely chopped
1 lemongrass stem, white part only, deseeded and finely chopped
2 cm cube of fresh ginger, peeled and finely chopped
1 handful of spring onions, chopped
1 litre of chicken stock
1 ½ tbsp of fish sauce
2 tbsp of lime juice
1 tsp of Splenda® or Nativa™ (optional)
Sea salt to taste
4 palm-sized portions of chicken breast, finely sliced
4 handfuls of mushrooms, sliced
4 handfuls of bok choy (stems and leaves), sliced
4 handfuls of red capsicum, sliced
½ handful of coriander leaves, chopped
8 basil leaves, chopped