Thai Chicken-Coconut Soup

• 3 cups chicken stock
• 2 tablespoons fish sauce
• 1 stalk lemongrass, white part only
• 1 (2-inch) knob galangal or ginger
• 3 kaffir lime leaves, or 1 tablespoon finely minced lime zest
• 1 (14-ounce) can coconut milk
• 1/3 cup Sriracha
• 1/2 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• Juice of 1 lime
• Salt and freshly ground black pepper
• Torn leaves of fresh cilantro, for garnish

1. In a medium stockpot over high heat, combine the chicken stock, fish sauce, lemongrass, galangal, and kaffir lime leaves and bring to a boil.
2. Lower the heat and simmer for 10 minutes.
3. The aromatic broth may be strained at this point, if desired.
4. (The pieces of galangal, the lemongrass, and lime leaves are traditionally left in, although not eaten.
5. This is just a matter of personal preference.)
6. Increase the heat to high, add the coconut milk, Sriracha, and chicken, and return to a boil.
7. Lower the heat once again and simmer until the chicken is opaque and cooked thoroughly, 4 to 6 minutes.
8. Turn off the heat and add the lime juice.
9. Season with salt and pepper to taste.
10. Ladle the soup into bowls, and garnish each serving with a friendly helping of cilantro.
11. Galangal (kha in Thai) is a root closely related to ginger, differing in that its flavor carries a touch more pungency than ginger.
12. It also brings a blend of peppery, earthy undertones to the broth that ginger just cant provide.
13. While ginger is the closest substituteand it will certainly make for a delectable soup regardlessif fresh galangal is available in your area, give it a go!

chicken stock, fish sauce, stalk lemongrass, knob galangal, lime, coconut milk, sriracha, chicken, lime, salt, cilantro

Taken from www.epicurious.com/recipes/food/views/thai-chicken-coconut-soup-379492 (may not work)