Vietnamese Coconut Chicken Soup

• 28 fluidounces coconut milk
• 4 cups chicken stock
• 6 kaffir lime leaves torn
• 2 inches fresh ginger piece, peeled, thinly sliced
• 1 lemongrass stalk pale section only, halved lengthwise, bruised
• 2 red chilies small, thinly sliced
• 14 ounces pumpkin cut into 1/2 inch pieces
• 14 ounces chicken breast thinly sliced
• 4 cups broccoli cut into small florets
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• cilantro sprigs
• bean sprouts

1. Combine coconut milk and stock in a large saucepan over moderate heat. Bring to a boil. Add lime leaves, ginger, lemongrass and chilies. Reduce heat and simmer, covered, for 7 mins. Add pumpkin and cook, covered, for 3 mins.
2. Add chicken and simmer, uncovered, for 5 mins. Add broccoli and simmer for 3 mins more or until chicken is cooked and vegetables are tender.
3. Stir in fish sauce and sugar. Ladle soup into bowls. Serve topped with bean sprouts and cilantro sprigs.

coconut milk, chicken stock, lime, ginger, section, red chilies, pumpkin, chicken, broccoli, fish sauce, brown sugar, cilantro sprigs, bean sprouts

Taken from www.yummly.com/recipe/Vietnamese-Coconut-Chicken-Soup-1407079 (may not work)