Quick Thai Coconut Soup

• 4 cups Chicken Stock Or Broth
• 1 stalk Lemongrass, Cut Into Four Pieces
• 1 piece Galangal (thai Ginger), About 1 1/2 Inches, Peeled And Sliced
• 4 whole Kaffir Lime Leaves, Torn Into Pieces
• 2 whole Limes, Juiced
• 3 Tablespoons Fish Sauce
• 1 pound Boneless Skinless Chicken Breasts, Sliced Into Thin Strips
• 1 whole Serrano Chili Seeded And Minced
• 4 ounces, weight Chanterelle Mushrooms, Sliced
• 1 can (15 Oz. Can) Coconut Milk
• 1 bunch Fresh Cilantro, Chopped

1. Bring the chicken stock to a simmer with the lemongrass, galangal and lime leaves.
2. Add the lime juice and fish sauce, simmer again, and then add the chicken, minced chili, mushrooms and coconut milk.
3. Continue simmering until the chicken has cooked through, about fifteen to twenty minutes.
4. Ladle into bowls and serve with cilantro on top.

chicken, stalk, thai ginger, lime leaves, whole limes, fish sauce, chicken breasts, serrano chili, mushrooms, coconut milk, fresh cilantro

Taken from tastykitchen.com/recipes/soups/quick-thai-coconut-soup/ (may not work)