Thai Chicken Coconut Soup

• 1 teaspoon sesame oil
• 2 boneless skinless chicken breasts
• 1 (398 ml) can coconut milk
• 398 ml water
• 12 lemon, zest of, only
• 4 kaffir lime leaves
• 1 teaspoon dried chili
• 1 tablespoon fresh ginger
• 1 tablespoon brown sugar
• 14 cup fresh cilantro

1. Saute chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink.
2. Warm coconut milk in a medium-sized sauce pan, adding water.
3. Add zest of half a lemon.
4. Add kaffir lime leaves, dried chili peppers, ginger and brown sugar.
5. Loosely chop cilantro and add to sauce pan.
6. Remove chicken from pan and slice into thin strips, approximately 1 x 1/4.
7. Add to sauce pan.
8. Let simmer.

sesame oil, chicken breasts, coconut milk, water, lemon, lime leaves, dried chili, fresh ginger, brown sugar, fresh cilantro

Taken from www.food.com/recipe/thai-chicken-coconut-soup-296605 (may not work)