Thai Chicken Coconut Soup

• 1 (14 ounce) can coconut milk
• 5 cups chicken broth
• 5 kaffir lime leaves
• 4 stalks lemongrass
• 8 slices fresh ginger (1 1/2 walnut size)
• 200 g chicken breasts, cut into bite size pieces
• 2 green onions, sliced thinly
• 2 tablespoons fish sauce
• 1/4 cup lime juice, freshly squeezed
• 4 fresh jalapeno peppers, seeds removed (check how spicy the jalapenos are by pressing the cut off top to the tip on your tongue, adjust quan)
• 2 tablespoons cilantro, chopped

1. Whisk coconut milk in large sauce pan.
2. Stir in chicken stock, lime leaves, lemon grass and ginger.
3. Simmer for 10 minute.
4. Add chicken and cook another 10 minute.
5. Add remaining ingredients and heat through.
6. Tip 1 - if you cannot find kaffir lime leaves, it can be made with lime peel for ok result.
7. Tip 2 - remove outer layers of the straw like leaves from the lemon grass and cut off the top, use only the part that looks like the white part of a green onion.
8. Tip 3 - if you do not like to eat the ginger and lemongrass, cut these into larger pieces that can easily be removed before serving.
9. Tip 4 - if you prefer a lower fat version you can substitute some of the coconut milk with chicken broth, and/or you can use light coconut milk.

coconut milk, chicken broth, lime, stalks lemongrass, ginger, chicken breasts, green onions, fish sauce, lime juice, jalapeno peppers, cilantro

Taken from www.food.com/recipe/thai-chicken-coconut-soup-362344 (may not work)