Classic Chicken and Coconut Soup

• 2 cups canned low-salt chicken broth
• 1 14-ounce can unsweetened coconut milk
• 1/2 cup 1/4-inch-thick slices fresh lemongrass
• 1 large chicken breast half with skin and ribs
• 1 tablespoon (or more) lime juice
• 1/2 jalapeno chili, minced
• Finely chopped fresh cilantro

1. Bring first 3 ingredients to boil in heavy medium saucepan.
2. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.
3. Transfer chicken to plate; cool.
4. Remove chicken skin and bones.
5. Cut meat into 1/2-inch pieces.
6. Strain soup through sieve into small saucepan.
7. Add 1 tablespoon lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.
8. Add chicken and simmer just to heat through.
9. Taste, adding more lime juice if desired.
10. Ladle soup into bowls.
11. Sprinkle with fresh cilantro.

chicken broth, unsweetened coconut milk, fresh lemongrass, chicken breast, lime juice, jalapeno chili, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/classic-chicken-and-coconut-soup-2058 (may not work)