Thai Chicken And Coconut Soup

• One 13.5-ounce can unsweetened coconut milk
• 1 1/2 to 2 teaspoons green curry paste
• Four 2-inch strips of lime zest
• 2 quarter-size pieces of fresh ginger, lightly crushed
• 1/2 teaspoon sugar
• 3 cups chicken stock or canned low-sodium broth
• 2 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
• 3 tablespoons Asian fish sauce
• 1/4 cup cilantro leaves, coarsely chopped
• 6 basil leaves, coarsely chopped
• 1 tablespoon fresh lime juice

1. In a large saucepan, combine the coconut milk, curry paste, lime zest, ginger and sugar and bring to a simmer over moderate heat. Add the chicken stock, cover and simmer over moderately low heat for 8 minutes. Raise the heat to moderate and bring the soup to a boil. Add the chicken, fish sauce, 3 tablespoons of the cilantro and the basil. Stir and simmer until the chicken is cooked through, about 4 minutes. Discard the ginger and lime zest. Add the remaining 1 tablespoon of cilantro and stir in the lime juice. Serve hot.
2. Wine Recommendation: 1995 Carl Graff Urziger Schwarzlay Riesling Spatlese or 1996 Henry Estate Muller-Thurgau from Oregon.

milk, green curry, lime zest, quarter, sugar, chicken stock, skinless, fish sauce, cilantro, basil, lime juice

Taken from www.myrecipes.com/recipe/thai-chicken-coconut-soup-0 (may not work)