Spicy Chicken Soup With Coconut Milk

• Lime (or lemon) Juice, 1 Tbsp
• Thai Sweet Chili Paste (purchase), 1 tsp
• Bird's eye chili, 2
• fish sauce, 1 Tblsp
• chicken stock, 1 cup
• straw mushrooms, 1 Tblsp (or button thinly sliced)
• lemongrass, 1 Tblsp thinly sliced and smashed
• galangal, 1 tsp thinly sliced
• kaffir lime leaf, 1 cut into small pieces
• chicken, 2 oz sliced
• shallot, 2 pieces, smashed
• cherry tomato, 2 each cut into half
• coriander leaf, 1 (optional garnish)
• deep fried dried chili, 1 (optional garnish)
• coconut milk, 1 cup

1. Place chicken stock in a wok. Bring to a boil. Add galangal, lemongrass and kaffir lime leaf. Add coconut milk and lightly stir until soup boils. Add tomato, straw mushrooms and chicken. Keep stirring until chicken turns white in color. Add spring onion, lime juice and fish sauce and chili. Pour soup into bowl. Garnish with fresh coriander leaf and fried chili.

sweet chili paste, chili, fish sauce, chicken, mushrooms, lime leaf, chicken, shallot, cherry tomato, coriander leaf, coconut milk

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-soup-with-coconut-milk-52905451 (may not work)