Vietnamese Coconut Chicken Soup

• 2 (14 fl oz) cans coconut milk
• 4 cups chicken stock
• 6 None kaffir lime leaves, torn
• 2 inch piece fresh ginger, peeled, thinly sliced
• 1 None lemongrass stalk, pale section only, halved lengthwise, bruised
• 2 None small red chilies, thinly sliced
• 14 oz pumpkin, cut into 1/2 inch pieces
• 14 oz chicken breast, thinly sliced
• 4 cups broccoli, cut into small florets
• 1 tbsp fish sauce
• 1 tsp brown sugar
• None None bean sprouts and cilantro sprigs, to serve

1. Combine coconut milk and stock in a large saucepan over moderate heat. Bring to a boil. Add lime leaves, ginger, lemongrass and chilies. Reduce heat and simmer, covered, for 7 mins. Add pumpkin and cook, covered, for 3 mins.
2. Add chicken and simmer, uncovered, for 5 mins. Add broccoli and simmer for 3 mins more or until chicken is cooked and vegetables are tender.
3. Stir in fish sauce and sugar. Ladle soup into bowls. Serve topped with bean sprouts and cilantro sprigs.

coconut milk, chicken stock, lime, fresh ginger, section, red chilies, pumpkin, chicken, broccoli, fish sauce, brown sugar, sprouts

Taken from recipes-plus.com/api/v2.0/recipes/22633 (may not work)