Spicy Thai Chicken Soup
A mildly spicy 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 chilli 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).