Thai Chicken Soup

• 4 cups chicken broth
• 4 slices gingerroot
• 1 lemon, juice of
• 2 tablespoons fish sauce
• 17 ounces coconut milk (regular or lite)
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon garlic and red chile paste
• 1 lb raw chicken breast, chopped
• 1 bunch green onion, thinly sliced
• 2 serrano chilies, sliced thin
• 1 bunch fresh cilantro, chopped

1. In a soup pot, bring stock and ginger slices to a boil, for one minute.
2. Reduce heat to low and add coconut milk, lemon or lime juice, fish sauce, rice vinegar, green onions, and garlic chile paste; simmer for about 5 minutes.
3. Add the chicken and simmer for 5 minutes more, or until chicken is cooked.
4. Turn off the heat, and add sliced chiles and cilantro.

chicken broth, gingerroot, lemon, fish sauce, coconut milk, rice vinegar, garlic, chicken breast, green onion, serrano chilies, fresh cilantro

Taken from www.food.com/recipe/thai-chicken-soup-178068 (may not work)