Coconut Chicken Soup

• 1 cup coconut milk
• 2 lemon grass, chopped
• 4 slices (1/2-inch) piece peeled fresh ginger
• 5 kaffir lime leaves, torn in half
• 3/4 pound skinless, boneless chicken breasts, cut into strips
• 5 tablespoons fish sauce
• 2 tablespoons white sugar
• 1 cup coconut milk
• 1/2 cup lime juice
• 1 teaspoon red curry paste
• 1/4 cup coarsely chopped cilantro
• 15 green Thai chiles, crushed

1. Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
2. Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

coconut milk, lemon grass, fresh ginger, lime, skinless, fish sauce, white sugar, coconut milk, lime juice, red curry, cilantro, chiles

Taken from www.allrecipes.com/recipe/218492/coconut-chicken-soup/ (may not work)