Coconut Chicken Soup ​

Servings: 8

Ingredients

	4 stalks (blank)s lemons grass, chopped
	8 slices (1/2-inch) piece peeled fresh ginger
	1 1/2 pounds skinless, boneless chicken breasts, cut into strips
	2/3 cup fish sauces
	2 cups coconut milk
	1/4 cup white sugar
	1 1/2 cups (blank)s kaffir limes leaves, torn in half
	2 cups coconut milk
	1 cup lime juice
	2 teaspoons red curry paste
	1/2 cup coarsely chopped cilantro
	30 peppers green thai chiles, crushed

Directions

Step 1 Bring 1 cup coconut milk, lemongrass, ginger, and kaffir lime leaves to a boil in a huge skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking before chicken no more pink in the guts, about five minutes. Stir in the rest of the 1 cup coconut milk, and bring to a simmer, about three minutes.

Step 2 Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.