Thai Coconut Chicken Soup

• 1 cup coconut milk
• 3 cups chicken broth
• 1 stalk lemongrass, cut into 3-inch pieces and crushed with the back of a cleaver
• 1 1-inch piece ginger root or galangal, crushed with the back of a cleaver
• 2 pounds boneless chicken breasts, sliced thinly
• 2 tablespoons fish sauce
• 2 red chili peppers
• juice of one lime
• fresh cilantro sprigs, for garnish

1. Combine the coconut milk, chicken broth, lemongrass and ginger in a large pot.
2. Bring to a simmer, stirring frequently or the coconut milk will curdle, and cook for 15 minutes.
3. Add sliced chicken, fish sauce and chili peppers, bring to a boil, then simmer until chicken is cooked all the way through.
4. Add lime juice, stir well and serve garnished with cilantro sprigs.

coconut milk, chicken broth, stalk lemongrass, ginger root, chicken breasts, fish sauce, red chili peppers, lime, cilantro sprigs

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