Chicken and Coconut Soup (Thailand)

• 1 quart coconut milk
• 1 cup chicken stock
• 1 lb chicken breast, boneless, skinless, cut into 1-inch strips
• 3 lemongrass, stalks trimmed, smashed, cut into 2-inch lengths
• 34 inch fresh ginger, cut into 10 slices
• 1 teaspoon red pepper flakes
• 4 fresh lime leaves, fresh, roughly chopped
• 1 cup button mushroom, sliced
• 3 tablespoons fish sauce (nam pla)
• 3 tablespoons lime juice, fresh
• 1 teaspoon granulated sugar
• 1 dash salt
• 1 dash pepper
• 14 cup fresh cilantro leaves, chopped (optional)

1. In a large saucepan, combine coconut milk & chicken stock, bringing to a boil over medium-high heat.
2. Lower the heat, add the chicken pieces & simmer about 10 minutes or until cooked through.
3. Remove chicken with a slotted spoon & set aside.
4. Add lemongrass, ginger, chile & lime leaves & simmer for 15 minutes.
5. Remove larger pieces of spices with a slotted spoon, then return the chicken to the saucepan, along with the mushrooms & heat through, about 3 minutes.
6. Turn off the heat & stir in the fish sauce, lime juice & sugar, then season with salt & pepper, before garnishing with the cilantro, if desired.

coconut milk, chicken stock, chicken breast, lengths, ginger, red pepper, lime, button mushroom, fish sauce, lime juice, sugar, salt, pepper, cilantro

Taken from www.food.com/recipe/chicken-and-coconut-soup-thailand-423592 (may not work)