Coconut Soup With Chicken

• 4 cups water
• 1 (14-ounce) can coconut milk
• 1/2 cup sliced peeled fresh lemongrass, slightly crushed
• 20 pieces thinly sliced peeled galangal or 15 pieces thinly sliced peeled fresh ginger, slightly crushed
• 5 bird chiles or 4 serrano chiles, slightly crushed
• 5 kaffir lime leaves, slightly torn, or 1 1/2 teaspoons grated lime rind
• 2 chicken breast quarters (about 1 3/4 pounds), skinned
• 2 chicken thigh quarters (about 3/4 pound), skinned
• 1/4 cup Thai fish sauce
• 3 tablespoons fresh lime juice
• 6 tablespoons chopped fresh cilantro

1. Combine water and coconut milk in a Dutch oven; bring to a boil over medium heat. Stir in lemongrass, galangal, chiles, and lime leaves; bring to a boil. Add the chicken; cover, reduce heat, and simmer 50 minutes or until chicken is done.
2. Remove the chicken from broth. Place the chicken in a bowl; chill 15 minutes. Strain broth through a colander into a bowl; discard solids. Return broth to pan.
3. Remove the chicken from the bones, and cut meat into bite-size pieces. Discard bones. Return chicken to pan. Stir in the fish sauce, and cook for 1 minute over medium heat. Stir in lime juice. Remove from heat. Garnish with cilantro.

water, coconut milk, fresh lemongrass, fresh ginger, bird chiles, lime, chicken breast quarters, chicken thigh quarters, fish sauce, lime juice, fresh cilantro

Taken from www.myrecipes.com/recipe/coconut-soup-with-chicken (may not work)