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Thai Chicken Soup
16 fluid ounces chicken broth
4-5 kaffir lime leaves, shredded
2 inch piece bruised lemon grass
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into bite sized pieces
5 fluid ounces coconut milk
small red Thai Chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Heat the stock, add the lime leaves, lemon grass, fish sauce, and lime
juice. Stir thoroughly, bring to a boil, and add the chicken and
coconut milk. Add peppers and coriander to taste. Bring back to
the boil, lower
the heat to keep it simmering and cook for about 2
minutes (until the
chicken is cooked through).
   
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