Thai Coconut Milk And Chicken Soup

• 1 lb boneless skinless chicken breast, cut in 1-inch cubes
• 2 cups chicken stock
• 2 inches piece of fresh galanga root or 2 inches frozen galanga root, thinly sliced
• 1 stalk fresh lemongrass, cut in 1-inch pieces and crushed
• 2 (13 1/2 ounce) cans unsweetened coconut milk
• 2 tablespoons Thai fish sauce
• 1 lime, juice of
• 1/4 cup thinly sliced scallion
• 1/4 cup chopped fresh cilantro

1. Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
2. Reduce heat to low and simmer until chicken is cooked through.
3. Add coconut milk and continue cooking on low until soup comes back to a simmer.
4. Just before serving stir in fish sauce and lime juice.
5. Pour into soup bowls and sprinkle top with scallions and cilantro.

chicken breast, chicken stock, galanga root, fresh lemongrass, unsweetened coconut milk, fish sauce, lime, scallion, fresh cilantro

Taken from www.food.com/recipe/thai-coconut-milk-and-chicken-soup-205780 (may not work)