Thai Coconut Milk And Chicken Soup - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut in 1-inch cubes
2 cups chicken stock
2 inches piece of fresh galanga root or 2 inches frozen galanga root, thinly sliced
1 stalk fresh lemongrass, cut in 1-inch pieces and crushed
2 (13 1/2 ounce) cans unsweetened coconut milk
2 tablespoons Thai fish sauce
1 lime, juice of
1/4 cup thinly sliced scallion
1/4 cup chopped fresh cilantro

Preparation

Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
Reduce heat to low and simmer until chicken is cooked through.
Add coconut milk and continue cooking on low until soup comes back to a simmer.
Just before serving stir in fish sauce and lime juice.
Pour into soup bowls and sprinkle top with scallions and cilantro.