Tom Kha Gai Soup

• 1 pound Boneless, Skinless Chicken Breasts
• 3 Tablespoons Vegetable Oil
• 2 cans (14 Oz. Size) Coconut Milk
• 2 cups Chicken Broth
• 4 ounces, weight White Mushrooms, Sliced
• 1 piece (1 Inch Size) Ginger, Peeled And Cut Into Two
• 3 Tablespoons Fish Sauce
• 1/4 cups Fresh Lime Juice
• 1/4 teaspoons Cayenne Pepper (or More To Taste)
• 2 stalks Fresh Lemongrass, Tough Outer Layers Removed Then Cut Into 4 Pieces
• Thinly Sliced Green Onion, Use Plenty As A Garnish
• Fresh Cilantro, Chopped, Use Plenty As A Garnish

1. Cut chicken into chunks. Heat a pan over medium heat. Add oil and chicken and saute for to 2 to 3 minutes. Salt slightly then remove from heat. The chicken won't be cooked through, it'll continue to cook in the soup later on.
2. In a pot, bring coconut milk and chicken broth barely to a simmer over medium heat. Whisk to break up milk. Add chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder and lemon grass. Simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes. You may need to lower heat.
3. Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over steamed brown rice!
4. Notes:
5. 1. Lemongrass: First, peel the outer layers (they look like corn husks). Then with the back of your knife, hit the lemongrass. You'll make indents all along the stalk. Then, cut into quarters.
6. 2. You won't eat the ginger/lemongrass, but whenever I get this in restaurants, they always leave the pieces in the soup!

chicken breasts, vegetable oil, coconut milk, chicken broth, weight white mushrooms, ginger, fish sauce, lime juice, cayenne pepper, outer, green onion, fresh cilantro

Taken from tastykitchen.com/recipes/soups/tom-kha-gai-soup-2/ (may not work)