Spicy Chicken Coconut Soup

• 2 each chicken breast halves, boneless, skinless
• 1/2 cup lemon slivered
• 3 tablespoons fish sauce
• 1 1/2 teaspoons red pepper flakes
• 2 each scallions, spring or green onions sliced
• 1 1/2 teaspoons sugar
• 4 cups coconut milk
• 2 cups chicken broth
• 3 teaspoons lemongrass
• 1 cup mushrooms, enoki (straw)
• 1 tablespoon galangal root

1. Place chicken breasts in pan with just enough cold water to cover.
2. Bring to a boil over medium heat; immediately reduce heat so water barely ripples.
3. Simmer uncovered, until done, about 12 minutes.
4. Meat should be moist and opaque throughout; cook only to just beyond pink stage.
5. Remove breasts and drain well.
6. Cool to room temperature; remove and discard skin and bones.
7. Shred meat into bite-sized pieces.
8. Reserve.
9. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside.
10. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat.
11. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes.
12. Add reserved chicken and lemon mixture and heat through, about 3 minutes.

chicken breast halves, lemon slivered, fish sauce, red pepper, scallions, sugar, coconut milk, chicken broth, lemongrass, mushrooms, galangal root

Taken from recipeland.com/recipe/v/spicy-chicken-coconut-soup-45641 (may not work)