Thai Lime Coconut Soup

Thai Lime Coconut Soup

Serves 2

2 stalks lemongrass

2 T olive oil

1 C chopped onion

1 T fresh ginger, minced

2 red Thai chilies or red jalapenos, sliced into ultra thin rings

1 can chicken broth (2 cups)

1 C unsweetened coconut milk (2 cups)

4 kaffir lime leaves (or zest of 1 lime)

2 T fish sauce

2 T fresh lime juice

3 T cilantro leaves, chopped

1 t sugar

2 skinless, boneless chicken breasts, cut into thin bite-sized strips or nuggets

Peel off the tough outer layers of the lemongrass and roughly mince the softer inners.

Heat oil in a large soup pot and add onion and ginger. Cook a couple minutes until the onion softens. Add chilis and lemongrass; stir a minute. Add broth and sake; simmer 5 minutes. Add cocnut milk, lime leaves (or zest) fish sauce, cilantro, lime juice and sugar; simmer 30 minutes.

Add chicken and simmer until cooked through, about 10-12 minutes.